Baking recipes, videos and how to

How to make your own buttercream icing

Wilton Cake Decorating
Prep: 20 mins. | | Servings: Makes about 2 1/4 cups of icing


      • 1/2 cup solid vegetable shortening
      • 1/2 cup (1 stick) butter or margarine softened
      • 1 teaspoon clear vanilla extract
      • 4 cups sifted confectioners’ sugar (approximately 1/2 kg.)
      • 2 tablespoons milk


1. In large bowl, beat shortening and butter with a mixer until light and fluffy. Beat in vanilla.

2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

3. Gradually add milk; beat at medium speed until light and fluffy.

4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

5. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

6. If using a hand mixer, beat shortening, butter, if used, and liquid first, then add sugar, as above. It may be necessary to add additional sugar for the correct consistency.

Hint – Keep bowl covered with a damp cloth until ready to use.

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