White Buttercream Frosting, almost perfectly white with the perfect buttery buttercream taste!
So it’s that time of year. Homecoming. One of the great things about my job (being a sweets food blogger) is I get to bake lots and lots of sweets. I’ve become known for it locally. Especially in the schools. Probably because my kids are always sharing treats with their friends. Or I’m dropping off some goodies at the school offices to get them out of the house.
It was only natural to get a call to make cupcakes for the Homecoming Dance. With the school colors being black and gold, I needed to keep things simple. The perfect excuse to play around in the kitchen. I made some incredible moist Special Dark Cupcakes and some Yellow Cake Cupcakes.
Most white Buttercream frostings are made with all shortening and no butter. But you can’t really call it a buttercream if there’s no butter, can you? The trick is finding the right balance of butter and shortening. And of course, then there’s what flavoring you use. Instead of vanilla, I use Wilton No-Color Butter Flavor, giving a true buttery flavor. This might just be the best buttercream ever made (even if it isn’t chocolate!)
Connect with Chocolate Chocolate and More!
Facebook | Twitter | Google+
Pinterest | instagram
recipe source ChocolateChocolateandmore.comWhite Buttercream Frosting
Ingredients
Instructions
Notes
Want more?
Devil’s Food Cupcakes with Peanut Butter Frosting
Jello Swirl Cupcakes with Jello Buttercream
Chocolate Turtle Cupcakes from Hoosier Homemade
Oreo Cupcakes with Cookies and Cream frosting from Center Cut Cook
Chocolate Coffee Cupcakes with Coffee Buttercream Frosting from Roxana’s Home Baking
and check out my Cake/Cupcakes Pinterest Board for even more ideas!
Joan, I enjoy your blog, and have tried several recipes. They are always well received,
I wanted to tell you about the buttercream icing I use, which I have had for near 30 years. I decorate cakes for family, and close friends, and this high humidity buttercream is the best.
It uses 1 3/4 cups Crisco white shortening, 2 TBSP of dry Dream Whip Powder, 4 Tbsp flour , and a Tbsp of clear vanilla. I always add 1/4 tsp almond extract and 1/2 tsp of coconut extract as well.
Cream those together and beat until light and airy, as in whipped cream. Then add 2/3 to 3/4 cup cream and 2# powdered sugar, alternately. Use less cream in hot months and more in the cold months. Beat until smooth.
This icing doesn’t sweat and slide off of the cake in humid weather. I love the smell that the coconut extract adds. It changes the flavor a bit, but not enough to turn away those who do not like coconut. Let me know if you try it, I would love to hear your opinion. No need to post this comment.
Mikki
Buttercream frosting is the best! I like the tip you used for these cupcakes.
I like to use 1 teaspoon of real vanilla and 1 teaspoon of almond in my buttercream. So yummy!!
About this buttercream frosting, does it have to stay in the frig after you use it? How long can your frosted cake or cupcakes set out at room temp?
omigosh how cool! butter flavoring!!! SUCH a tasty buttercrea, recipe!
Can I use half n half? And can you make this chocolate? Thank you!
I’d just use this recipe to make Chocolate Buttercream and yes, you can substitute half and half for the heavy whipping cream. https://chocolatechocolateandmore.com/2014/09/quick-chocolate-buttercream-frosting/
Can we pipe roses with this? Like the roses you pipe on Wilton nail. Thanks.
I use Sweetex instead of Crisco. Much Much better
Really been wanting to try this recipe because i am craving me some buttercream. Do you think i could use regular butter extract instead of the wilton or will it change the color?
Using a regular butter extract will still taste wonderful but will give a little tint to the color.
Bit the bullet and just decided to try this recipe with natural butter extract. Turned out great, i love the taste especially how it’s not overpoweringly sweet like a lot of buttercream or overly greasy either. I might give the wilton a try next time 😉
Thank you!