It may sound bold to claim this is the best buttercream recipe of all time but I will die on the hill that my buttercream recipe really and truly is the best buttercream of all time. I can’t help it, it’s that good. It’s almost as good as baby Olive. Ugh where does the time go?!
It’s the only frosting recipe I personally use and have been using since way back in the day when I used to make cakes as a side hustle- so glad those days are behind me! Now whenever I make the best buttercream of all time… I get to eat it too!
The most important part of this recipe is that your butter be room temperature. It cannot be melted in the microwave or even the slightest bit cold as it will make your final buttercream lumpy. Gross. The least important part of this recipe is how you want to categorize it – American… Italian… it doesn’t matter. This buttercream is delicious.
Don’t substitute any of the ingredients. There are only a few and they are all essential to the yummiest buttercream you’ve ever had.
The Best Buttercream Recipe Ingredients:
2 Sticks **salted** butter (it has to be salted)
1 Stick regular crisco (blue label package)
2 lbs powdered sugar
1 tsp salt (don’t have a conniption, it will be ok I promise)
2 tsp good vanilla extract OR this magical stuff which just as an fyi doubles as an amazing hostess gift!
1-4 tbsp of water, milk or cream depending on what consistency you need and your weather (if you need a stiff icing to pipe cupcakes for example, you may only need a tablespoon or two of liquid whereas if you need a super spreadable buttercream for icing a cake you may need the full 4 tbsp of liquid)
There aren’t too many steps to actually mixing this buttercream. Unlike its fussy counterparts, for my buttercream all you need to do is cream together the butter and sugar with an electric mixer. Add salt and vanilla then add liquid slowly until its as soft or stiff as you like!
It saves so well in the refrigerator or freezer in gallon ziplock bags- just make sure to bring completely to room temperature when you’re ready to use it.
Hope you love my buttercream recipe as much as I do!
xoxo
Jacquie
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