Real Recipes From Real Home Cooks ®

yummy vanilla buttercream frosting

(8 ratings)
Blue Ribbon Recipe by
Sherry Symmonds
Hamilton, MS

I was working on my first fondant covered cake for my daughter's birthday -a feat in itself! Since I wanted everything to turn out just perfect, I started searching for a good buttercream recipe to go under the fondant. The recipes I found were either for very large amounts, didn't sound very tasty, or were the kind of buttercream that would not hold up well for the purpose I needed. Therefore, I went with a half Crisco/half butter mix. I used 2 tsp of meringue powder (the equivalent of one egg white) to improve the texture. Went on beautifully.

Blue Ribbon Recipe

You'll never grab a can of icing again once you try this creamy, smooth buttercream recipe! Homemade frosting is so easy and this recipe is no exception. Bakery quality, it's the perfect frosting for spreading or piping. The flavor is rich with a hint of butter but mostly you taste vanilla. Make a boxed cake, ice, and pipe it once baked, and everyone will ask you what bakery you picked the cake up from.

— The Test Kitchen @kitchencrew
(8 ratings)
prep time 20 Min
method No-Cook or Other

Ingredients For yummy vanilla buttercream frosting

  • 1/2 c
  • 1/2 c
    unsalted butter, room temperature
  • 2 tsp
    meringue powder
  • 2 tsp
    vanilla extract
  • 1 tsp
    butter flavor extract
  • 3 c
    powdered sugar
  • 2 Tbsp

How To Make yummy vanilla buttercream frosting

Test Kitchen Tips
This is the perfect amount for a standard cake (whether it be a round cake, cupcakes, or 9x13). To pipe our cake for a pretty photo, we did double the recipe.
  • Mixing Crisco and butter until smooth and fluffy.
    In a large bowl, mix Crisco and butter at high speed until smooth and fluffy (about three or four minutes).
  • Adding meringue powder to the mixing bowl.
    Reduce mixer speed to low and add meringue powder.
  • Adding extracts to the mixing bowl.
    Add extracts. Increase speed and blend for another minute.
  • Slowly adding powdered sugar.
    Reduce mixer speed to low again and begin to add powdered sugar, one cup at a time. You will probably need to stop and scrape down the sides with a spatula to ensure all the powdered sugar gets blended.
  • Adding water until the right consistency.
    Once all the powdered sugar has been added, check the consistency. You should be able to easily frost a cake without worrying that you are going to tear the cake or cause it to crumble. If it is too stiff, add the water and blend. I would start with half the water and see how it is before adding the rest of it. The humidity can really make this vary, so don't assume that what worked last time will work exactly the same again.
  • A bowl of vanilla buttercream frosting.
    Your end result should be fluffy, smooth, tasty, and more than enough to frost a 9-inch round layer cake or a 9 X 13 cake.