The Best Buttercream Frosting Recipe

My Favorite Form of Self-Care: Skincare

My mom has the best buttercream frosting recipe. It’s light, not too sweet, and very straight forward to whip together! It’s easy to adjust the sweetness level by adding more powdered sugar or increase the vanilla flavor by adding more vanilla extract. I typically pull back a bit on the vanilla, just for personal preference, but I’m going to share the original recipe with the exact measurements below.

Buttercream Frosting // makes enough to frost approx. 20-24 cupcakes

1/2 cup butter, softened

1/4 cup Crisco

1/8 teaspoon salt

2 cups powdered sugar (add more for extra sweetness)

1 teaspoon vanilla (use clear to keep the frosting bright white!)

1-2 tablespoons milk

Cream butter and Crisco until fully blended. Add salt and blend together for about 10 seconds. Gradually add powdered sugar then add milk as needed to thin out the frosting to ideal thickness. Add vanilla and beat until light, smooth and creamy.

Helpful Tips: I like to use the whisk attachment for my KitchenAid Mixer. I also add powdered sugar by about 1/4 cup at a time to keep it from flying out of the bowl and making a mess. When adding salt, I usually do a little less than 1/8 teaspoon but generally, the salt helps balance out the sweetness of the frosting! 


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Susan says · 04.13.20

Where is your cake plate from

Lindsay says · 05.15.20

I have the same one and I think it’s from Pier 1 😊

Eleanor says · 04.13.20

I’d love to make this but we don’t have Crisco in the UK! Not sure what to replace it with.

Denise says · 04.13.20

Hi Eleanor! I found this for you to substitute for Crisco.

Trex, or White Flora (found in large Tesco or ASDA supermarkets) are both solid white vegetable shortenings equivalent to Crisco

Charmaine Ng | Architecture & Lifestyle Blog says · 04.13.20

I need to try this! I’ve bought readymade buttercream before and it was just too sweet. I should really make my own! ❤️✨

Charmaine Ng | Architecture & Lifestyle Blog

Susan Schnitzler says · 04.13.20

Your recipes are the best…I’ve use your Christmas cut outs for the past two years and they are a huge hit!
Question: does the milk matter? I always have skim on hand. ~Susan

Rena says · 04.13.20

It looks already delicious!
xx from Bavaria/Germany, Rena

Sandee Trozzo says · 04.13.20

How do you measure the Crisco if you buy the large container? Do you melt it or just pack it in the measuring cup?

Kate says · 04.13.20

pack it into a dry measuring cup!

Nancy says · 04.15.20

One can also use “displacement.” If 1/2 cup shortening is required, put 1/2 cup water into a 1 cup measure. (I use a glass measuring cup for this.) Then scoop shortening into cup until water reaches 1-cup mark.

Ashley says · 04.13.20

Oh my gosh! So yummy and easy! Those cupcakes look delicious too!

Jamie J. says · 04.13.20

This is essentially the recipe I use all the time! I’ve changed up flavoring with great success, even sometimes using booze (I have been known to be a boozy baker!). Champagne is one of my favorites to use. I also sometimes used flavored coffee creamer instead of milk.

Crystal says · 04.14.20

Unsalted butter?

Telisa says · 04.16.20

What brand of butter do you use for the buttercream frosting?

lesley says · 05.08.20

i always throw a little cream cheese in! makes it taste so much better!