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Buttercream Frosting

Buttercream Frosting is a staple for any baker. It’s used to frost cakes, cupcakes, cookies, and to decorate the same items as well. I have been making this buttercream frosting for more than 30 years. Every time I make a cake I get the best compliments on how delicious the frosting is! The trick is in using the right ingredients. This truly is THE BEST Buttercream Frosting you will ever come across!

Multi layer cake with fountain underneath and several cakes around it, decorated n purple and white frosting

I’m sorry these pictures aren’t the best. I just took a picture of some old photographs I had (and I do mean old, about 30 years old!), but I don’t have pictures of the cakes I’ve made for the past 15 years or so.

Two layer wedding cake with white decorated frosting and yellow roses with wedding couple on top

*And here’s another bonus tip for super moist cakes: Bake your cakes ahead of time and freeze them. Just remove them from their baking pans, let them cool, then wrap them  in aluminum foil and freeze them. Then, take them out of the freezer and frost them when they’re frozen. As they thaw the moisture from the cake is kept inside the cake by the frosting. I can’t tell you how many people have raved over the years how delicious my cakes are, and between freezing the cakes before frosting them, and using this buttercream frosting, you will be the envy of anyone eating your cakes, cupcakes, or cookies.

 

 

Rectangular cake with white frosting, purple, orange and pink flowers, green leaves, and orange writing

This recipe, and 499 others, can be found in our Cookbook, “Rocky Mountain Lodge & Cabins MORE Favorite Recipes” and can be purchased at our GIFT SHOP.
Rectangular cake with white frosting, decorated with green holly leaves and red holly berries, red ribbon, with Happy Birthday Jesus in the middle

 

Prep Time: 10 Minutes
Total Time: 10 Minutes
Servings: 18

Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup shortening, such as Crisco
  • 4 cups powdered sugar, sifted
  • 1/2 tsp. salt
  • 1 tsp. butter extract
  • 1 tsp. clear vanilla extract
  • 2-3 Tbsp. milk

Instructions:

  1. Cream together butter and shortening. Add half of the powdered sugar, a little at a time, along with the salt and extracts. Add the remaining powdered sugar along with the milk until the desired consistency. You will want it thinner for spreading on your cake, and a little thicker for decorating.

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