It’s not easy to find a great butter cream. Some people like less buttery, less sweet, less fatty (come on, people… it’s flippin’ butter cream frosting!), less calories, or less/more something. Heaven help me. It is a bee in my bonnet. The pebble in my shoe. The pea to my Princess. Yet still I’m moved to find more recipes to suit more tastes. It’s just what I do.
And just in case you notice the terminology change here between butter cream, buttercream frosting, and frosting, visit THIS blog post to see why I don’t use them interchangeably and how I differentiate between these all-too-similar terms.
This frosting first appeared on my Perfect White Wedding Cupcakes, and to match the wedding theme I made the frosting almond flavored. You know, the classic WASC cake (white almond sour cream, for those that may not know). Can I just tell you how glorious this pairing was??? So much classic flavor and feel here, it took me back to my childhood and the fancy desserts that were common at potlucks I went to with my mom. Sunday brunches, Christmas cookies, breakfast pastries… The nostalgia is strong in this recipe (say that like Yoda… it helps it all make sense).
The key to how light and silky it turns out is whipping it, more than you may be comfortable with whipping it. Similar to my Perfect Vanilla Cake recipe that requires no less than than 13 minutes of mixing all together. But you trusted me on that one, right? Grant me your trust again here. You’ll be happy you did!
Before I bestow this glorious recipe upon the interwebs, I’d love to share a few flavor alterations that would be fabulous! These are a replacement to the provided flavors in the recipe (you can also find them in the recipe “Notes” section if you print the recipe out).
- Orange: 1 tsp vanilla extract, 1 tsp orange extract, and zest of 1 orange
- Lemon: 1 tsp vanilla extract, 1 tsp lemon extract, zest of 1 lemon
- Chocolate: 1 tsp vanilla extract, 1 cup dutched cocoa (like Hershey’s Special Dark or THIS one that’s my current fave!), additional cream to thin to desired consistency
- You can also add powdered freeze-dried fruits like in my Blueberry Gourmet Fondant - add one full bag at a time for full flavor, sifting the powdered fruits with the confectioners’ sugar (and no, dehydrated fruit is not the same and will not work)
And this is the same white frosting that appeared on my GLORIOUS Perfect White Wedding Cupcakes recipe that you can get HERE. That’s them just above… aren’t they just too pretty? But then again, how can I deny the fun color and brilliant sparkle of the sprinkles on these ones?!? (Those sprinkles are from Sweetapolita! Get them HERE.)
| Servings | Prep Time |
| 7-8 cups | 15 minutes |
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This buttery, creamy whipped frosting is the perfect cupcake topping or home-style cake filling. It is a crusting American style frosting that turns out a rich and silky confection perfect for piping.
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- 1.5 cups Butter unsalted, room temp
- 1.5 cups Crisco Trex/Sweetex
- 2 lbs confectioners'/powdered sugar approximately 8 cups
- 1/3 cup Heavy Cream
- 1 tsp Amoretti Vanilla Extract
- 2 tsp Almond Extract
- 1/4 tsp salt
- 1/2 tsp butter flavoring/extract optional
- In a stand mixer fitted with a paddle attachment, mix together the butter, Crisco, and salt until well combined.
- While the fats are mixing, sift all of the confectioners' sugar.
- Add the confectioners' sugar to the butter/shortening mixture half at a time, scraping down the bowl between additions.
- Beat on high speed for 1 minute.
- Scrape down the bowl and add flavorings (vanilla, almond, and butter) and turn mixer to medium speed.
- Pour the cream slowly down the side of the mixer while it is whipping.
- Turn speed up to medium-high and whip for 5 minutes, until very light in color and airy.
Flavor alterations to try:
- Orange: 1 tsp vanilla extract, 1 tsp orange extract, and zest of 1 orange
- Lemon: 1 tsp vanilla extract, 1 tsp lemon extract, zest of 1 lemon
- Chocolate: 1 tsp vanilla extract, 1 cup dutched cocoa (like Hershey's Special Dark or THIS one that's my current fave!), additional cream to thin to desired consistency
- You can also add powdered freeze-dried fruits like in my Blueberry Gourmet Fondant - add one full bag at a time for full flavor, sifting the powdered fruits with the confectioners' sugar (and no, dehydrated fruit is not the same and will not work)
This recipe is adapted from Gretchen's Bakery.
Enjoy this delicious frosting recipe! It’s perfect for ANY cupcake!
Hi, Kara. I absolutely LOVE your white wedding cupcakes! Now I get to make this right white frosting to put on them. 🙂 Thanks for the variety of different flavors also. Would you mind telling me what tip you used on the perfect white wedding cupcakes & did you start the swirl from the center outwards or what? Thank you….
Hi Kathie! I’m glad you like my cuppies 🙂 For the swirl on the White Wedding Cupcakes I used a Wilton M1 star tip. And I piped circles starting in the center and moving upwards. I didn’t really broaden my circles much. I just used more pressure around the base to force more out from the bag.
Holy moly, the Amoretti Vanilla extract is $71! Yikes!!
hi Kara! When turn this delicious frosting chocolate, am I leaving out the other flavorings for (amoretti & almond ) and just adding the vanilla and cocoa?
Hi Debbie! Yes to the vanilla, just go cautiously with the cocoa. Replace some of the confectioners’ sugar with cocoa and then adjust for sweetness and chocolate-y-ness (that’s a word now) to taste 🙂
Barbie says
I cannot afford the Amoretti extract, what can I use instead.
Any good quality extract will substitute well 🙂
Tikea says
Hi Kara!
Gorgeous as usual. I’m always on the hunt for a fabulous vanilla frosting. My question is, an this be used under fondant? I’m making a cake for someone with a chocolate allergy.
Thanks!
Yep! You certainly can 🙂 I’d reduce the amount of cream a bit to make it a bit firmer. Just adjust to your preference 🙂
Courtney says
Hello Kara,
I can’t wait to try this frosting recipe, i was wondering if this holds up well to gel colors being added? And if this is a frosting that holds up well in the warmer months? Thanks
Hi Courtney! Yes, it will take colors very well and they will be truer to what you expect since it’s so white anyways. And it will be better at holding up against warmer temps, but that’s relative to what “warmer months” means where you are located. Warmer months here in Buffalo are different from warmer months in Florida or Texas. LOL
Polly says
Kara,
I have trouble with my frosting being both smooth and able to crust well. I’m a home baker and our laws here prohibit me from using “potentially hazardous” ingredients, so I would have to get the heavy cream approved…which being such a small amount I think the recipe would be approved with no alterations. Can the leftover frosting be frozen and then whipped back to life to use for a later application?
PS - I absolutely love your gum paste tutorials.
It absolutely can be frozen and reconstituted 🙂 Thaw and then whip it up well and you’ll be good to go!
Ashley says
Hey Kara! Was wondering what the shelf life in the fridge is? Also, I don’t have a lot of fridge space, can it be left out over night due to the heavy cream?
Hi Ashley! You can leave it out just fine. The high quantity of sugar acts as a preservative. Shelf life in the fridge is 3 weeks, freezer 3 months, and room temp 2-3 days.