• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Main Dish
  • Dessert
  • Side Dish
  • Tips & Goods
  • Soups & Salads
  • Drinks
  • Appetizer
  • Pressure Cooker

Oh So Delicioso logo

menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Main Dish
  • Dessert
  • Side Dish
  • Tips & Goods
  • Soups & Salads
  • Drinks
  • Appetizer
  • Pressure Cooker
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Dessert

    Published: Apr 11, 2019 · Modified: Jan 29, 2024 by Desarae

    How to make the BEST BUTTERCREAM FROSTING

    Jump to Recipe Print Recipe

     I few months ago I had the best buttercream frosting I'd everEVERever had.  It didn't taste homemade. and it didn't taste store bought. But it had to homemade? But it didn't taste like buttercream frosting. Let me show you how to make the most delicious buttercream frosting for cakes and cupcakes!

     buttercream frosting on a large beater

    INGREDIENTS FOR THE BEST BUTTERCREAM FROSTING

    1. Butter
    2. Shortening (*GASP!* I know. read below why this is important)
    3. Powder Sugar
    4. Milk/ Heavy Cream or Evaporated Milk
    5. High speed mixer. Preferably a stand mixer with the paddle attachment. 

    three layer cake, stacked with frosting in-between.

    WHY Use Shortening?

    I stood to the side watching another lady literally lick the frosting off the cake plate while asking the chef how on earth she made it. Her secret was shortening. ...uh, err. Since then i've come to understand the importance shortening can have in baked goods. If you want the best of the best use shortening when the recipe calls for it.

    In frosting shortening does several things. 

    1. Flavor! It really changes and brings out delicious flavors of the frosting without making it overly sweet or buttery.
    2. Stability! It is a lot more stable than butter, which at the slighted heat (whether from the weather or your hands even) can become soft and melt your frosting. Whereas frosting made with shortening it will withstand the high and low temps much better!
    3. Texture!!! Creamy, smooth fluffy frosting with shortening!

    Can I substitute shortening with butter?

    Yes, you can substitute shortening with butter. HOWEVER you will be giving up on flavor and texture. 

    HOW TO MAKE THE BEST BUTTERCREAM FROSTING OF YOUR LIFE!

    PRO TIP 1: slightly cold butter. You will be beating your butter for a few minutes. This will ensure it is the perfect consistency after beating.

    Butter and shortening in mixing bowl

    In a mixing bowl add butter and shortening and mix for about 5  minutes on high. So it is well combined and fluffy.

    butter and shortening mixed together so nice and fluffy

    Now Add about 2 cups of your powder sugar and mix in on medium speed. Alternate adding milk and the remainder of your powdered sugar.

    powder sugar added to butter mixture

    HOW LONG DO I BEAT FROSTING?

    Beating the frosting is a very important step. You've already been beating it for a few minutes now that you have added all the milk and powder sugar to the bowl. Continue to mix, beating the frosting  until it forms stiff peaks so the frosting will hold its shape.

    beater in frosting bowl

    FAQ's ABOUT BUTTERCREAM FROSTING:

    1. CAN BUTTERCREAM FROSTING BE MADE IN ADVANCED? YES!! You can make buttercream frosting a few days before use, keep it covered and in the refrigerator. 
    2. CAN BUTTERCREAM FROSTING BE LEFT OUT AT ROOM TEMPERATURE? A. Because of the large amount of sugar, the U.S. Food Safety and Inspection Services say that buttercream frosting made with small amounts of milk are safe to leave out at room temperature for two to three days. Buttercream made with cream cheese, however, is not safe to leave out and should be refrigerated.

    HOW TO KEEP BUTTERCREAM FROSTING FROM BEING TOO THIN.

    If you are having issues with your frosting holding its shape on the your cupcake or cake its probably too thin, or warm. Here are a few suggestions you can do to fix this issue.

    1. You may have added too much milk. Add additional powder sugar to thicken up the frosting to stiff peaks.
    2. Your butter was too warm and soft. (this is also why shortening helps stablize the frosting) Melted butter will act more like the milk than what a whipped creamy butter would for the frosting. Keep the butter at room temp.
    3. If you are making the frosting on a warm humid day it may be melting, or as you work with it in your warm hands through piping it can heat up and soften the frosting. If this is so, when making your frosting make it on the thicker side, and refrigerate your cake/cupcakes afterwards.

     An overhead shot of buttercream frosting on cupcakes

    Tip For quick and easy Piping

    I like to use simple gallon sized bags. I cut the tip of a corner off, insert frosting tip (this is a 1M star tip) place in a big cup, with top rolled over and scoop in frosting! SO easy and disposable.
    buttercream frosting in a piping bag

    Other TIPS:

    1. For CHOCOLATE BUTTERCREAM FROSTING add ½ cup cocoa powder.
    2. For Ultra white frosting use white vanilla you can find this often at baking stores and Michaels.
    3. When making a layered cake, as pictured I like to double the recipe!
    4. Pipe frosting onto cupcakes it'll go so much further and much faster.

    berries in crescent moon shape on top of cake

    Keep in touch!

    If you try this recipe  or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    beater in frosting bowl

    How to make the best Buttercream Frosting

    The most delicious buttercream frosting ready in only 5 minutes. Use on cupcakes or any cake you like.
    5 from 52 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 24 cupcakes
    Calories: 150kcal
    Author: Kadee & Desarae

    Ingredients

    • ½ cup slightly cold butter
    • ½ cup shortening
    • 4 cups powdered sugar about a half a bag
    • 3 teaspoon vanilla
    • 2-3 Tablespoons of Evaporated Milk can use milk
    • ½ cup unsweetened cocoa powder optional - to make chocolate buttercream

    Instructions

    • Beat butter and shortening on high for about 5 minutes.
    • Turn down your mixer to slowest speed and slowly add sugar, vanilla.
    • Turn mixer back to medium speed and **add milk /one tablespoon at a time until you reach your desired consistency. beat for about 3-5 more minutes the less milk, the stiffer the batter- which is best if you are cake decorating if you get your frosting too thin, add powdered sugar to stiffen back up.

    Notes

    In frosting shortening does several things. 
    1. Flavor! It really changes and brings out delicious flavors of the frosting without making it overly sweet or buttery.
    2. Stability! It is a lot more stable than butter, which at the slighted heat (whether from the weather or your hands even) can become soft and melt your frosting. Whereas frosting made with shortening it will withstand the high and low temps much better!
    3. Texture!!! Creamy, smooth fluffy frosting with shortening!

    Can I substitute shortening with butter?

    Yes, you can substitute shortening with butter. HOWEVER you will be giving up on flavor and texture. 

    FAQ's ABOUT BUTTERCREAM FROSTING:

    1. CAN BUTTERCREAM FROSTING BE MADE IN ADVANCED? A. YES!! You can make buttercream frosting a few days before use, keep it covered and in the refrigerator. 
    2. CAN BUTTERCREAM FROSTING BE LEFT OUT AT ROOM TEMPERATURE? A. Because of the large amount of sugar, the U.S. Food Safety and Inspection Services say that buttercream frosting made with small amounts of milk are safe to leave out at room temperature for two to three days. Buttercream made with cream cheese, however, is not safe to leave out and should be refrigerated.

    HOW MUCH DOES THIS MAKE FOR A TIERED CAKE? 

    If making for a tiered cakes as shown it will cover the cake, If you are using frosting instead of a filling for in-between the cakes then you will need to double the recipe.

    Nutrition

    Calories: 150kcal | Carbohydrates: 20g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 34mg | Sugar: 19g | Vitamin A: 120IU | Calcium: 1mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

    More Dessert Recipes Index

    • Snickerdoodle cookies stacked on some parchment and one to the side is missing a bite.
      Easy Snickerdoodle Cookie Recipe
    • One cinnamon roll on a plate in the middle surrounded by a pan and other plates of cinnamon rolls.
      Giant Fluffy Cinnamon Rolls
    • A large slice of strawberry coconut cake on a white dessert plate. There is a black fork stuck into the slice.
      Strawberry Coconut Cake
    • A slice of easy carrot cake recipe served up on a small plate with a fork standing up in it.
      Easy Carrot Cake

    Reader Interactions

    Comments

    1. Sherry says

      April 18, 2025 at 2:10 pm

      5 stars
      I have made this a few times. Tastes great.

      Reply
    2. Cherlyn says

      January 01, 2025 at 5:49 pm

      5 stars
      Made this yesterday for a holiday gathering. It really is an EXCELLENT recipe. It held up very well on the cupcakes. I actually made this vegan by substituting the butter with earth balance butter (from the tub) and it was perfect! My new go to frosting recipe.

      Reply
    3. Linda Mcwilliams says

      November 29, 2024 at 2:36 am

      Can I use butter flavor crisco shortening instead of the white crisco shortening?

      Reply
      • Kadee says

        November 29, 2024 at 11:55 am

        Yes

        Reply
    4. Linda S. Glaz says

      May 16, 2024 at 6:26 am

      Have you made lemon buttercream with this recipe? If so, how did it come out. Didn't separate or taste bad?

      Reply
    5. Teresa says

      April 10, 2024 at 9:53 am

      I see a lot of people say this works for piping but is it soft enough for spreading on and coating cakes as well? Thanks!

      Reply
    6. Latrice says

      April 08, 2024 at 1:33 pm

      What brand of shortening did you use?

      Reply
      • Kadee says

        April 09, 2024 at 6:39 pm

        crisco

        Reply
        • Karen C says

          April 27, 2024 at 11:36 am

          Crisco breaks down and bleeds on the cardboard. Crisco took out a very important ingredient thanks to Mrs. Obama . The cake stores sell the proper shortening for the best results. I have tried Crisco and it didn't keep the frosting looking nice.

    7. Baker R says

      January 28, 2024 at 7:08 pm

      I tried this recipe for piping onto cupcakes. I followed the directions of beating the butter for five minutes and then another 5 minutes with the shortening but it didn’t get fluffy it got very soft. Seems like maybe it was too long? My butter was perfectly room temperature and not too soft. Any ideas what went wrong?

      Reply
      • Desarae says

        January 29, 2024 at 9:18 pm

        I am guessing the butter got too warm or there was a little too much liquid added. I have been working with this recipe and have found working with slightly chilled butter creates a better texture. I've adjusted to recipe to reflect this!

        Reply
    8. Alexis Demint says

      January 22, 2024 at 11:16 am

      it’s 150 calories for how much? like in tbs?

      Reply
      • Kadee says

        January 23, 2024 at 8:30 am

        This recipe is enough to frost 24 cupcakes. So it is 2-3 tbsps for the nutritional info.

        Reply
        • Marta says

          April 30, 2024 at 11:23 pm

          5 stars
          It was my first time using shortening in my buttercream and it turned out wonderful. People commented on amazing fluffy texture and great flavour.

    9. Rose Ann says

      January 20, 2024 at 8:52 pm

      Hi!
      I’m going to try this buttercream but wanted to check the directions. In the site it says mix butter and shortening for 30 seconds then add sugar and milk alternating between them. In the actual recipe it says to beat the butter and shortening for a few minutes. Then add sugar and vanilla. Which way is correct or does it not make a difference? I’m new at this so I want to make sure I’m doing it correctly.
      Thank you!!

      Reply
      • Desarae says

        January 29, 2024 at 9:20 pm

        Yes, you will want to first beat your butter and shortening together, then you will continue to beat it while you add powder sugar and after your ingredients are added.

        Reply
    10. Vikki M says

      November 05, 2023 at 3:17 pm

      5 stars
      This was the creamiest buttercream icing I have ever made. It was so easy to make, too. It was also the perfect consistency to decorate my cupcakes. Everyone loved it!

      Reply
    11. Barb says

      August 09, 2023 at 1:39 pm

      Can I freeze this icing

      Reply
      • Kadee says

        August 15, 2023 at 7:22 pm

        Yes - you can freeze in an airtight container for 2-3 months.

        Reply
    12. Marissa says

      April 24, 2023 at 1:24 pm

      5 stars
      First buttercream recipe I found that actually is thick and fluffy! Tried two different recipes, and they both were too thin to pipe. Thank you for this! I can finally pipe my cupcakes now!

      Reply
    13. Lisa Powers says

      February 17, 2023 at 11:47 am

      5 stars
      Thank you, perfect icing, great tips.

      Reply
    14. Jenn says

      January 17, 2023 at 10:32 am

      Wow! This is the BEST buttercream I have ever made. It’s the perfect amount of sweet and the perfect consistency for piping and decorating. Thank you so much for the recipe!

      Reply
    15. Sam says

      November 25, 2022 at 5:25 am

      5 stars
      I love to make specialty cakes for family and friends but the frosting was always such a pain. I don’t like traditional buttercream because it’s too heavy and sweet. This recipe comes out perfect every time. I often make several batches at a time in order to do large cakes. It holds well, stays creamy, does nicely between layers and is much easier than the Swiss meringue buttercream I was making (which is delicious, but fussy). Thanks for sharing!!

      Reply
      • Brittney says

        December 02, 2023 at 3:43 am

        5 stars
        On a sweetness scale relative to other buttercreams, how does it compare? I am excited to try it! I like making SMBC, but sometimes I want a different taste profile but not anything too much sweeter. Thanks!!

        Reply
        • Kadee says

          December 03, 2023 at 9:22 pm

          It is the same sweetness as a buttercream made with all butter.

    16. Tony says

      April 09, 2022 at 4:41 pm

      Hello Deserae!
      Does this frosting use solid or liquid shortening?

      Thank you!

      Reply
      • Desarae says

        April 13, 2022 at 9:28 pm

        I use solid.

        Reply
    17. Tawny says

      January 31, 2022 at 5:02 pm

      Should I use regular criso shortening or butter flavored shortening?

      Reply
      • Kadee says

        February 03, 2022 at 4:40 pm

        Both work fine.

        Reply
        • Nur says

          March 01, 2022 at 4:19 pm

          Is this buttercream form crust?

        • Kadee says

          March 04, 2022 at 9:31 pm

          Hi, I'm not sure I understand your question. Can you explain a bit more?

    18. Samantha says

      January 13, 2022 at 3:51 pm

      Hi, by any chance can this be mixed with food coloring? Does it have to be gel food color?

      Reply
      • Kadee says

        January 16, 2022 at 3:23 pm

        Yes, I do it all the time. I use the gel.

        Reply
    19. Chris says

      October 19, 2021 at 10:05 pm

      5 stars
      We've made similar frosting in our family for ages with only one slight difference of adding flour. Milk also needs to be room temp, that can make a difference. Haven't tried it with powdered cocoa, does that add any grittyness to it? I use melted semi-sweet chocolate mixed in at the end. Thanks!

      Reply
    20. Lenka says

      September 16, 2021 at 8:47 pm

      Would this be a good frosting to put in between cake layers? I am aiming for a thick one layer of frosting in a 2 tier cake, and am looking for a stable frosting. Thanks!

      Reply
      • Desarae says

        September 28, 2021 at 3:18 pm

        yes!! the shortening acts as a stablizer :)

        Reply
    21. Kate says

      June 14, 2021 at 9:02 am

      5 stars
      Do you use salted or unsalted butter for the butttercream icing?

      Reply
      • Desarae says

        June 23, 2021 at 9:10 pm

        You can use either, the bonus to using unsalted is you control the amount of salt added to your frosting. Add a pinch or two if you use unsalted butter.

        Reply
    22. Barb says

      March 11, 2021 at 5:00 pm

      Hi There

      Will this frosting 'crust' over enough so that I can frost Sugar Cookies and be able to stack them?

      Thanks

      Reply
    23. Leslie says

      February 26, 2021 at 12:55 pm

      5 stars
      this was delicious!

      Reply
    24. Carly says

      February 25, 2021 at 2:45 pm

      The frosting recipe states 24 cupcakes, but the picture shows a 3 tier cake.
      So is it just 1 batch of frosting to cover the 3 tier cake, or more?
      And would it be full coverage plus decorations, or just enough for in-between the cakes????

      Reply
      • Desarae says

        March 27, 2021 at 7:03 am

        If you are not doing a filling for the layers of the cake and doing frosting instead I would double the batch. I'm not sure how big your cake is however, are you doing a 3" 6" 9" It's hard to know!

        Reply
    25. Vimi says

      February 23, 2021 at 4:22 am

      Hi I made buttercream today using crisco with butter and I made buttercream with just butter to compare the stability. Strangely the crisco one is much much softer than the plain butter one. It doesn't make sense? I added no milk to either. And I used 1:1 ratio on icing sugar for both as we don't like it too sweet. Do you know where I could've gone wrong? Surprisingly the plain butter one is harder to touch! Any explanation would be helpful as I'm planning on making Tasting Boxes this weekend and I really can't have buttercream that'll melt!

      Reply
      • Desarae says

        March 27, 2021 at 7:02 am

        Is it possible you added a different amount of sugar by mistake. To stiffen the frosting just add a little bit more frosting. Otherwise- a few things may have caused this 1. humidity and 2. temp of the room :)

        Reply
    26. Cindy says

      February 09, 2021 at 5:09 pm

      Hi, I just found your site and I'm excited to try your Buttercream Frosting recipe, but I have a question first. The recipe calls for 1/2 cup of butter and 1/2 cup of shortening. I noticed in one of the photos there are 2 sticks of butter, which would be a cup. Would I then use 1 cup of Crisco also? Thanks!

      Reply
      • Kadee says

        February 09, 2021 at 6:05 pm

        If you are doubling the recipe you will use double of everything listed. I believe in these photos I doubled the recipe.

        Reply
    27. Jamie says

      February 07, 2021 at 8:19 am

      5 stars
      Great taste and wonderful consistency. Worked great for piping and holding its shape.

      Reply
    28. Erica says

      January 15, 2021 at 10:58 am

      Hi! What kind of shortening do you use? Do you typically use a butter flavor or the normal shortening? Thanks!

      Reply
    29. Karla A Strauss says

      December 22, 2020 at 12:41 pm

      5 stars
      I love buttercream made with crisco in it, I feel it is a more professional frosting. I made this today for some Christmas cupcakes for my son and his co-workers. It came out so light and fluffy! I did tweak it a bit, I doubled the recipe then added only 1 tsp of clear vanilla and 1T plus 1 tsp marshmallow flavoring taste pretty darn good!!!

      Reply
    30. Rani says

      December 09, 2020 at 4:47 am

      5 stars
      Thanks for this recipe which I've used as written successfully. I would like to use it again to pipe 'leaves' to decorate a cake. I'd like to know if this recipe will work if I add gel food coloring? TIA

      Reply
      • Desarae says

        December 12, 2020 at 5:51 am

        yes! I've used all kinds of die and it works great!

        Reply
    31. Deborah Tink says

      December 08, 2020 at 2:44 am

      I make my cupcakes with custard powder it’s a Victoria sponge my question is can I use buttercream icing made with shorting on the my cupcakes??

      Reply
      • Desarae says

        December 12, 2020 at 5:51 am

        yeah, I feel like the shortening doesn't change the taste a whole ton but is a little lighter than if using butter. If you want, you can use butter as a substitute.

        Reply
    32. Bettylu says

      September 09, 2020 at 12:46 pm

      5 stars
      Can I use this recipe for a lemon buttercream? If so, just substitute the vanilla for lemon. Extract?

      Reply
      • Desarae says

        September 10, 2020 at 7:59 am

        yes!! Keep the vanilla and add a bit of lemon juice and lemon zest!

        Reply
    33. Cherry says

      July 26, 2020 at 5:13 pm

      Hello,
      It’s my first time to make buttercream frosting. Unfortunately, my powdered turned into hard rock. Can I substitute ultra fine sugar? If so what is the equivalent measurement? Thank you so much????

      Reply
      • Desarae says

        July 26, 2020 at 10:31 pm

        Hi Cherry, I have not tried ultra fine sugar. The closest sub I have used is to blend sugar in a high powered blender to make powdered sugar. You might be able to try this!

        Reply
    34. Cameron Larsen says

      February 20, 2020 at 6:15 pm

      Just wondering if there's a mistake in the amount of sugar listed. I needed more icing then the recipe so I used 2 cups of butter 2 cups or shortening and 1 whole bag of sugar which would be 8 cups of powdered sugar and everything seems to be perfect. I'm wondering, should I really add the extra bag of sugar?

      Reply
      • Desarae says

        February 21, 2020 at 3:27 pm

        No, If you feel your frosting is the perfect taste and consistency leave it! Sometimes humidity and other factors do make a difference in our baking and frostings. Also the temp of the air and of the butter, so go with your gut. If you feel the frosting is a little more runnier than you need for piping or it tastes little too much like butter then I would add a little milk and sugar. Otherwise leave it!

        Reply
      • kare says

        August 11, 2021 at 9:17 am

        You used 4x the amount of butter and shortening but only 2x the amount of powdered sugar. Example: 1 cup each butter / shortening with 8 cups powdered sugar. 2 cups each would require 16 cups powdered sugar.

        Reply
    35. denise says

      April 13, 2019 at 9:18 pm

      5 stars
      my mom always used shortening in the icing for the cakes she decorated.

      Reply
    36. Emily Kemp says

      November 08, 2018 at 3:42 am

      5 stars
      Omg these are the cutest cupcakes ever, love them and the buttercream sounds so delicious!

      Reply
    37. Veronica ramirez says

      September 21, 2017 at 10:41 pm

      How do you keep the candy arch like that!??

      Reply
      • Desarae says

        September 22, 2017 at 9:25 am

        Dont cut the rainbow too long. If they are too long they will slouch. Otherwise they stay up really well! The candy is stiff enough.

        Reply
    38. Cianutsballduckti says

      March 05, 2017 at 10:08 pm

      Do I need to do something to the rainbows to get them to stay up? I am doing these for my 1 year old niece's bday this coming weekend!

      Reply
      • Cianutsballduckti says

        March 06, 2017 at 1:26 pm

        Make sure your frosting is a stiff frosting (less milk more powder sugar, also refrigerating it after its piped helps too). If the rainbows are not too long they stay up really easily. I only ran into problems with the rainbows were long and too tall for the cupcakes.

        Reply
    39. Natalie says

      November 02, 2015 at 3:31 pm

      How did you make those great rainbows?

      Reply
      • Desarae says

        November 04, 2015 at 11:35 am

        They are a candy! a sour straw candy :)

        Reply
    40. dana crompton says

      August 11, 2014 at 7:52 pm

      5 stars
      I have been in search of the frosting made from crisco shortening called "buttercream" for my whole adult life. I remember eating it when I was a kid back in the 60's...OMG I just loved it. Ate the cake, left the frosting. I hardly ever eat cake these days, but when I do, I am looking for that taste I remember oh-so fondly!

      Reply
      • Melissa Thompson says

        April 20, 2022 at 10:05 am

        5 stars
        Me too ! I've been looking for this flavor my entire adult life too! It's so freaking perfect. Everyone says I have now ruined them for other cakes 🎂 I male them way too much 😅

        Reply
    41. Crystal says

      March 18, 2014 at 5:21 pm

      Hey, I fully intend to make this frosting, but I also want the little rainbows. I've searched and searched and found similar items, but nothing in that color order. For some reason, it's making a difference to me and I want those!! ha! So... do you know where they came from and where I can get my hands on them?

      Reply
      • Desarae says

        March 18, 2014 at 8:28 pm

        They can be so tricky to find, and it always seems like when you need something it disappears from the shelf! I have seen them at target and walmart, and even the reg grocery stores- but it has always been random. They are called Airhead Extremes Rainbow berry Sour Candy. You can get them off amazon http://www.amazon.com/Airheads-Extremes-Rainbow-Berry-2-Ounce/dp/B004D7K19G. Try checking next to the sour straws in the candy isle or at the check out, I usually find them right by those. Good luck!

        Reply
        • Linda J Mcintyre says

          June 06, 2024 at 7:20 am

          5 stars
          Thank you it is really the best!

    5 from 52 votes (32 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Oh So! A cooking lifestyle blog sharing recipes, DIY, decor and more. Come join the fun for foodie and family love. click to read more!

    Our story →

    Popular

    • Italian Soda Recipe
    • Pressure Cooker {Frozen} Roast Beef and Potatoes | pressure cooker roast beef recipes | how to make roast beef in a pressure cooker | pressure cooker meal ideas | pressure cooker dinner recipes | pot roast recipes | homemade roast beef recipes | how to make homemade roast beef and potatoes | hearty dinner recipes | quick dinner recipes || Oh So Delicioso
      Perfect Pot Roast and Gravy
    • Sliced of juicy smoked turkey on a platter with oranges, herbs and pomegranates.
      The BEST Smoked Turkey Breast Recipe
    • Easy pumpkin muffins on a wire cooling rack.
      Pumpkin Cake-Mix Muffins
    • Email
    • Facebook
    • Instagram
    • Pinterest
    RSS Feed | Daily Emails

    Copyright © 2025 · OH SO DELICIOSO

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.