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beater in frosting bowl
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5 from 11 votes

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.
Prep Time5 mins
Total Time5 mins
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 150kcal


  • ½ cup room temperature butter if you melt in microwave be SO careful. you easily risk getting it too runny, which will ruin your frosting.
  • ½ cup shortening
  • 4 cups powdered sugar about a half a bag
  • 3 teaspoon vanilla
  • 3-4 Tablespoons of Evaporated Milk can use milk
  • ½ cup unsweetened cocoa powder optional - to make chocolate buttercream


  • Beat butter and shortening together on medium speed for a few 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.


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. 


  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.


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.


Calories: 150kcal | Carbohydrates: 20g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 34mg | Sugar: 19g | Vitamin A: 120IU | Calcium: 1mg