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Stable “Buttercream” Frosting

Stable "Buttercream" Frosting

Stable “Buttercream” Frosting

Stable "Buttercream" Frosting
4.0 rating based on 12,345 ratings
4/5 (6)
Course: Frosting, Icing, GlazeDifficulty: Easy
Makes

4

cups
Print

Butter gives the best flavor, but using shortening in this recipe makes the frosting much more stable and long-lasting for cookies that are going to sit out a while before consumption.

Ingredients

  • 1 cup Butter-Flavored or Golden Crisco ( solid vegetable shortening )

  • 4 cups powdered sugar

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla extract

  • 3 fluid ounces heavy cream

  • gel or paste food coloring (optional)

Directions

  • Cream shortening until fluffy. Add powdered sugar and continue creaming until well blended. Add salt, vanilla, and cream. Blend on low speed until moistened. Add additional cream a teaspoon at a time if necessary to achieve the right consistency. Beat at high speed until frosting is fluffy. If desired, divide frosting into several small bowls and stir in food coloring to create various colors of buttercream frosting.
  • Variations
  • For a pure white frosting, use white shortening and clear vanilla.

    For a whiter-colored frosting that uses real butter but still holds up well at room temperature, use 1/2 cup white shortening and 1/2 cup unsalted butter.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review
I'm not much of a baker, but this is the best I've ever made, and now I get request for this icing and the shortbread cookies.
- Jill
Super!! I love buttercream!
- A Baker
Gorgeous. Made it with the regular Crisco. Works beautifully, and tastes great. Perfect for my holiday cookies.
- Courtney 
I made this with half shortening and half butter as someone suggested and it doesn't spread well at all :(
- A Baker
I hated it it was disgusting.....it was too fatty tasting :(
- A Baker
I made this recipe today to frost sugar cookies. I used half butter and half shortening - it's really delicious! I added a little more cream (a total of 4 ounces, instead of 3). This made the frosting easier for the kids to spread without breaking the cookies.
- A Baker
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