A reliable frosting is a staple of the kitchen. This recipe finds its strength in the balance between butter and shortening. While butter provides the necessary richness and flavor, the shortening offers stability. It allows the frosting to hold its shape even in a warm room where pure butter might weep.
The result is a stark white, fluffy finish that pipes easily and crusts slightly to preserve the crumb beneath. It accepts color well, but its natural state provides a clean contrast to dark chocolate cakes or spiced loaves. It is a simple, high-yield recipe that covers a standard layer cake with ease.
The Recipe Yields: 3 cups | Prep time: 10 minutes
Ingredients
- 3/4 cup butter, softened
- 3/4 cup shortening
- 1 (16-ounce) package powdered sugar, sifted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Cream the Fats In a large mixing bowl, beat the softened butter and shortening together at medium speed with an electric mixer. Continue beating until the two are perfectly blended and the mixture looks smooth.
- Add the Sugar Gradually add the sifted powdered sugar to the bowl. Beat the mixture continuously while adding the sugar to ensure it incorporates fully without clumping. Continue beating until the mixture becomes light and fluffy.
- Finish Stir in the milk and vanilla extract. Beat for another minute or so until the texture is spreadable and creamy. Use immediately to frost cooled cakes or cupcakes.
If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these traditions without the distraction of ads.
Classic Vanilla Frosting
This Classic Vanilla Frosting recipe combines butter for richness and shortening for stability. The result is a stark white, fluffy buttercream that holds its shape even in warm weather and crusts slightly to preserve the design. It is a high-yield staple for any baker's kitchen, perfect for piping or spreading on layer cakes.
Ingredients
Instructions
Cream the Fats
-
In a large mixing bowl, beat the softened butter and shortening together at medium speed with an electric mixer. Continue beating until the two are perfectly blended and the mixture looks smooth.
Add the Sugar
-
Gradually add the sifted powdered sugar to the bowl. Beat the mixture continuously while adding the sugar to ensure it incorporates fully without clumping. Continue beating until the mixture becomes light and fluffy.
Finish
-
Stir in the milk and vanilla extract. Beat for another minute or so until the texture is spreadable and creamy. Use immediately to frost cooled cakes or cupcakes.
