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Buttercream Frosting

The best homemade classic buttercream frosting, perfect on cookies, cupcakes, or cakes. 

  • Total Time: 10 minutes
  • Yield: Frosts 16 cupcakes or 9 inch cake 1x


  • 1 cup salted butter (2 sticks)
  • 1/3 cup vegetable shortening
  • 4 1/25 cups confectioners sugar, sifted  
  • 2 teaspoons clear vanilla extract
  • 23 tablespoons heavy cream or whole milk*


  1. In a stand mixer, add the butter and the vegetable shortening. Beat together on medium speed until combined and fluffy. Around 5 minutes
  2. Slowly add the vanilla extract along with the powdered sugar on low speed. Beat together until fully combined. 
  3. Beat together for 4-5 minutes or until fluffy and creamy. If the buttercream is too thick add a teaspoon or 2  of milk. Add until you have reached your desired consistency. 


  • Make sure the cream or milk being used is at room temperature. If added super cold it could separate the icing and make it grainy.
  • The key to getting a creamy buttercream frosting is whipping it long enough. If you don’t whip it correctly it will turn out lumpy and thick.