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Vanilla Butter Frosting

(3 Votes)
Updated May 17, 2018
Vanilla Butter Frosting

We fashioned this Vanilla Butter Frosting recipe after a frosting we found topping cupcakes at a school bake sale. The rich buttery taste says this is certainly homemade and ready for topping almost anything. 

What You'll Need

  • 3 cups confectioner's sugar
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup vegetable shortening
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

What to Do

  1. In a large bowl, with an electric beater on medium-low speed, beat all the ingredients for 3 to 4 minutes, or until creamy. Use immediately, or cover and chill until ready to use. Bring to room temperature before using.


This homemade frosting recipe is perfect for frosting our Old-Fashioned Pound Cake, or most plain cakes baked in a 9" x 13" pan. You'll see how easily this frosting takes a cake from ordinary to extraordinary! 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I'm going to make this!!!!!!!!!!!!!!!!!!! it looks so good yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!! == !!!!!

I did not care for this. I have never made frosting with shortening before, and I don't think I ever will again. The frosting spread nicely, and I used some of it to mix with food coloring and write on the cake, it worked perfectly for that. I used butter flavored Crisco, and the frosting tasted an awful lot like shortening. My kids didn't like it either. It's great for looks, but not for taste. The shortening flavor is too overwhelming.

If you a little more vanilla to the mix it helps with the butter taste, and it doesn't mess with the consistency. That's what I had to do.

I just made this for my brothers birthday cake and I think it came out perfectly! I added some maple flavoring and I only put in 1 tablespoon of milk and it still had the structure I was hoping for. Very thick and fluffy, I will definitely be making this recipe again!

i love this recipe.. but i omit the butter. Adding the butter gives it a buttery taste so I keep it out.

When you omit the butter - does this make the icing especially thinner or thicker??


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