Homemade Butter Cream Icing

Vanessa Thompson


This tastes GREAT !!! VERY easy to make and keeps well. Can be used for roses and things, just add a little more PwdSug and ready to go.Just whip VERY well. It also can be colored easly. ENJOY--we did!

★★★★★ 2 votes
Makes 3 cups
15 Min


1/2 c
solid vegetable shorting
1/2 c
(or 1 stick) butter or margarine --softened
1 1/2 tsp
vanilla extract--if wanting different flavor do not add--add other flavor--for whiter version use clear extract
4 c
(approx. 1 lb) confectioners' sugar
2 Tbsp
milk, any kind will do
2 Tbsp
light corn syrup

How to Make Homemade Butter Cream Icing


  • 1In large bowl, cream shortening and butter with electric mixer. Add vanilla or other perfered flavor. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
  • 2For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
  • 3For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, to thin for icing cakes

Printable Recipe Card

About Homemade Butter Cream Icing

Course/Dish: Cakes
Hashtag: #icing