Marie's Bettercreme Frosting Recipe

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Marie's Bettercreme Frosting

Marie Ward


After looking at all the Butter cream frostings and trying numerous over the years I decided to come up with my own recipe. Which is a combination of many others! I think it taste pretty good and it holds up really well under the weather. You can add or subtract whatever flavoring you want to. I put this on a chocolate cake and found it had too much citrus flavor in it. Next time I will eliminate the orange and lemon extract if I'm making a chocolate cake.

pinch tips: How to Cream Butter & Sugar



Makes enough for a three layer cake


15 Min


No-Cook or Other


1 lb
confectionery sugar
1 c
butter flavored crisco
1/8 tsp
flavorcal salt (this is a real fine popcorn salt)
1/4 c
non dairy creamer (coffee mate or store brand, powder)
1 medium
8 oz. cool whip (i used sugar free)
1 c
marshmallow creme (fluff)
1/4-1/2 c
water (add until you get the consistency you want)
1/2 tsp
almond extract
1/2 tsp
butter extact
1/8 tsp
loran orange oil
1/8 tsp
lemon extract
1/2 tsp
pure vanilla extract

Directions Step-By-Step

In a large bowl, beat the shortening, salt, creamer and extacts (can add more of each flavor or less. Taste first).
Gradually beat in the confectionery sugar. Add enough water until frosting reaches desired consistency and is fluffy and smooth for spreading.
Add the marshmallow cream (blend)and last of all Stir in the cool whip.
Don't overdo it with the flavorings! You want just a hint of flavor not an overpowering taste.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy