This has been my go-to buttercream frosting recipe for over 15 years!
I’ve made quite a few cakes in my day. You can see some examples that use fondant here. While there are times when a stiffer frosting is needed, this Buttercream Frosting recipe has served me well for the vast majority of decorating.
My typical cake is covered first in a crumb coat of this frosting (to seal the cake crumbs in and keep them from showing up in your final coat). Then, once a full “coat” of frosting is put on, I use a Viva paper towel (no pattern) to smooth out the frosting. Because this frosting crusts well after sitting for about 30 minutes on the cake, it’s very easy to smooth this way.
I’ve also used this frosting to make frozen buttercream transfers, like the cakes below.
I also use it in conjunction with my fondant decor, like in the Scouting-themed tiered cake below.
It also colors well with gel food coloring.
I originally found this buttercream recipe while nursing my youngest in the middle of the night. Yes, you read that right. I was watching YouTube in the wee hours to stay awake while I fed him. It was during these late night sessions that I came across a YouTuber whose cake decorating inspired me to return to a love for cake decorating I had as a teen. Her account is no longer uploading videos, but SeriousCakes was the impetus I needed to explore cake decorating again. And I’ve enjoyed it ever since.
Print
Buttercream Frosting
Ingredients
22 Tbsp. salted butter, softened
2/3 cup shortening
5–7 Tbsp. heavy creamy
2 tsp. vanilla (clear for a whiter frosting)
2 pounds powdered sugar
1–3 Tbsp. corn syrup
Instructions
In the bowl of a stand mixer, cream together the butter and shorted for 5-10 minutes.
Add heavy cream in slowly while mixer is going. Add vanilla and allow to mix in.
Very slowly add powdered sugar until combined.
Add corn syrup until desired consistency is reached.
Store unused frosting covered to prevent crusting.
