This is my basic buttercream recipe for decorating cakes and cupcakes. It works perfectly. Add colouring and flavour extracts if you wish.
This is close to my own recipe but I've always used all butter. I was never quite happy with the results because the frosting was always a bit too sweet for me. Following Rick's recipe, but using half salted butter & half regular Crisco, 6 cups of confectioners sugar, about 4 to 5 ounces of heavy whipping cream and 2 teaspoons of pure Vanilla, I found the PERFECT BLEND. Great spreading consistency and just sweet enough. The Crisco seems to cut the sweetness, while giving the frosting a bit more stability, which is great if you're going to use it for piping borders around a cake or making rosettes and leaves on top. Be sure to beat the frosting with an electric mixer on high speed, a minimum of 10 minutes, or until nice and fluffy. Had enough to GENEROUSLY frost 24 cupcakes, with about 2 cups left over. Can‘t believe using Crisco would make all the difference. Thanks Rick! *UPDATE 1: The whipping cream is a MUST! I forgot to buy whipping cream and used milk instead, big mistake... the frosting wasn't as fluffy and creamy. *UPDATE 2: I wanted a peanut butter frosting for a Reese's chocolate cake I was making, so I added in 1/2 cup creamy peanut butter with the Crisco and butter. Turned out great, with just enough of a peanut butter taste to do the trick. - 09 Feb 2007 (Review from Allrecipes US | Canada)
Truly an exceptional frosting, especially when butter is substituted for half of the shortening. Not too sweet, with a fluffy, creamy texture. There are infinite possibilites for a variety of flavorings and add-ins. It was a generous amount to fill and frost a 3 layer 9-inch cake. A real keeper and will be used over and over! - 26 Oct 2007 (Review from Allrecipes US | Canada)
Awesome butterceam frosting! I used half butter and half butter flavored shortening. I also used half the amount of cream and as other's have stated, add it until you get the desired consistency. You can definitley play with this one. I added 1/4 cup of real maple syrup for a maple buttercream and used it to frost cupcakes made from "Nutmeg Feather Cake" from this site. - 13 Dec 2010 (Review from Allrecipes US | Canada)