Vanilla Buttercream (Shortening)

This recipe for creamy homemade Vanilla Buttercream Icing is one that everyone needs in their recipe file. It’s perfect for frosting layer cakes, sheet cakes and cupcakes with versatility of flavour options, too.

1½ cups butter, softened
½ cup solid vegetable shortening
2 lb confectioners’ sugar
8 Tbsp. heavy cream
1 Tbsp. pure vanilla extract
½ tsp. sea salt

In the bowl of a stand mixer. Cream together the butter, softened and vegetable shortening. Beat for 3-4 minutes until fluffy and pale yellow in colour.

Add the sifted confectioners’ sugar alternately with the heavy cream.

Note: If you'd prefer you can use the exact same technique using all butter. In that case, it would be 4 sticks or one pound total. (The small amount of vegetable shortening stabilizes the frosting.)

If you’d like the icing to be easily spreadable for frosting cakes, add more cream one Tbsp. at a time. If you’d like a more stiff icing to maintain it’s shape for piping onto cupcakes, add slightly less.

After all of the confectioners’ sugar has been added whip in the vanilla and salt. Adjust the mixer speed to medium-high and whip for 5-7 minutes until light and fluffy.

If you'd like to add colour to this buttercream I recommend using colour gel additives so as not to change the consistency of the icing. To so so, dip a toothpick into the gel colour and swirling through the icing. Mix on low speed to incorporate the colour then repeat the process until your desired colour is reached.

This recipe makes enough icing to frost one two or three layer 8 or 9” round cake, one large sheet cake or 30-36 cupcakes.

Freeze leftovers in an airtight container for up to one month. Thaw in the refrigerator and use a mixer to whip prior to using.

Cook's Notes:

Buttercream icing prepared in this way will form a “crust” rather quickly. So, keep a damp cloth over the bowl of icing while you frost your cake or cupcakes to slow this process.