Vanilla Buttercream Frosting Tutorial

So I decided to share this buttercream frosting tutorial.
Buttercream  is a classic frosting recipe most commonly used to frost cakes. It is creamy, buttery and easy to use. 

INGREDIENTS (By Terry Adido of Grated Nutmeg):

(1) 113 Grams Unsalted Butter (1/2 Cup)

(2) 113 Grams Shortening (1/2 Cup) (See Note 1)

(3) 460 Grams Confectioners Sugar (4 Cups)

(4) 2 to 4 Tablespoons of Milk. (See Note 2)

(5) 1 Teaspoon Pure Vanilla Extract

(6) Food Colour (Optional)


(1)  You can use all butter, all shortening, or any combination of both. If using butter, it should be at room temperature. Take it out of the fridge at least 30 minutes before you intend to make the frosting. While the butter gives this frosting a creamy buttery taste, the shortening provides the structure it needs to stay at room temperature.

(2) The quantity of milk you use will ultimately depend on how firm you want the frosting to be. It is best to start with 2 tablespoons and add more if you need to. You can use whipping cream in place of milk for a richer frosting.


(1) Place the butter in the bowl of your stand mixer fitted with the paddle attachment. Cream butter until it is smooth and without lumps. With the mixer still running on low speed, add the shortening in chunks and mix until it blends with the butter. Use a rubber spatula to scrape the bottom and sides of the bowl every now and then to make sure there is no butter sticking to the bowl. Mix both until light and airy.

(2) Next, add the confectioners’ sugar in 1 cup measurements. Mix at low speed to contain the sugar in the bowl. Mix until all the mixture comes together. This takes about a minute. The mixture will be thick and lumpy. Again, make use of your rubber spatula to scrape bottom and sides of bowl.

(3) After adding all the confectioners’ sugar, add the milk and vanilla extract and mix at medium speed until incorporated. Then, crank up the speed to high and mix for about 30 seconds or until the frosting is light, fluffy and has increased in volume. Do not over mix the frosting or it would have large air holes which is not what you want.

(4) The butter cream frosting is ready to be used. You can increase the quantity of milk if you require a lighter frosting. You can also add more confectioners’ sugar if you desire a thicker frosting. The frosting can be coloured with you choice of colour. Use paste as opposed to liquid colours for best results. A little goes a long way, so add colour sparingly. While you can always add more colour, it is impossible to take colour out.

It can be used to frost cakes and cupcakes. It can be placed in a piping bag to pipe flowers and border designs.

Happy Frosting!!!
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