How to Make Buttercream Icing For Decorating Cakes

With its notoriously luscious flavoring and its wonderful versatility, buttercream frosting is considered the reigning monarch of all cake icings, particularly those found in the world of cake decorating. Silky smooth, perfect consistency and the ability to create a crusting surface over moist cake as it dries and hardens ever so slightly, it is the go-to decorating surface of modern cake artists.

Items Needed:

• 1/4 cup milk or water as needed for consistency. More or less; it will depend upon your batch.


• 1/2 cup of butter at room temperature (salted is preferred, but unsalted may be used as well. Just add the salt listed below)


• 1 pinch salt (if using unsalted butter)


• 1 tsp clear vanilla flavor


• 1 cup Crisco Shortening


• 1 tsp meringue powder (a mixture of dried egg whites, sugar, gum and salt)


• 2 lb bag of powdered cane (confectioners) sugar that has been finely sifted


• 1 tsp of crème flavoring


• Damp cloth (optional)

1. In a mixing bowl, blend the shortening and butter. Mix in milk and/or water, vanilla and crème flavoring.


2. Continue mixing until well incorporated.


3. Turn off your mixer and add meringue, sugar and salt (if using unsalted butter).


4. Turn your mixer back on, set to its very lowest speed and mix in the last three ingredients until they are have begun to blend, then flip your mixer back up to medium speed, blending until smooth and slightly fluffy. (Approximately 2 to 5 minutes.) 


5. If you notice your mixer begin to exert itself or the icing is a bit too stiff, then add in a little water or milk, one teaspoon at a time until you reach the right consistency. If you accidentally add too much water or milk to your icing and cause it to become too soft or runny, just add a little powdered sugar until it stiffens up properly again.


6. If for any reason you have to walk away from the bowl once you have completed mixing your icing and you return to discover a slight crust has formed on the surface of the buttercream, use a spoon to carefully remove that layer from the bowl and throw it away.


7. Make sure you get the entire crusting surface out of the bowl before turning your mixer back on to return the icing back to its proper consistency.


8. Place your buttercream icing in an airtight tupperware container and place on your cupboard ready to use.