Hello new friends! I thought it would be fitting for my first blog post to have cake and buttercream frosting. After all, I’m celebrating my new blog, Queen Bee Baker! I’m VERY excited to share the best buttercream frosting with you today. I have been using this recipe for years and I always get so many compliments on it.
This buttercream is made with your usual butter, shortening, vanilla and powdered sugar, but what is different about it is the fact that you melt the butter first. The consistency is such that you can frost a cake but still pipe with it. The delicious buttery flavor is what makes it the best buttercream frosting to me.
The recipe is easy to put together and takes no time at all. You first measure out 2 cups of vegetable shortening and mix on low until the mixture is creamy and no lumps are present. I usually melt my butter in a glass measuring cup while the mixer is going. As you can see in this picture, I had added some gel color to my shortening because I wanted my frosting to be pink. Normally the frosting will be an off-white color.
After the melted butter and vanilla is added to the shortening, you will pour a whole 2 lbs of powdered sugar into the bowl and mix on low until a creamy mixture forms. At first it will look a bit dry, but as it mixes it will be very creamy.
This buttercream pairs well with most any flavor cake. I can’t remember a birthday around here without it adorning the cake. I hope you will give it a try and I hope you love it as much as I do!
The Best Buttercream Frosting
- 2 cups vegetable shortening (I used Crisco.)
- 1 cup salted butter melted
- 2 lbs powdered sugar
- 1 tablespoon clear vanilla extract
Place shortening in the bowl of a stand mixer and beat on low.
While the shortening is mixing, melt the butter in 20 second increments until liquid.
Add the melted butter to the shortening and mix until completely blended.
Add vanilla and mix until blended.
Add powdered sugar all at once and mix on low until smooth. (The mixture will be dry at first, but quickly forms a smooth icing.)
Recipe will frost 24 cupcakes or cover a 9-inch round layer cake.