Vanilla Buttercream Frosting
Prep time
Cook time
Total time
Buttercream that is going to sit out on a dessert table for a while, especially here in Florida, needs a stabilizer. At the bakery, we added a small amount of high-ratio icing shortening; the recipe was similar to the “decorator’s buttercream” taught in many cake decorating classes. A while back,we discovered organic palm shortening that works just fine in combination with real butter.
  • 4 ounces unsalted butter - room temperature
  • 3 ounces organic vegetable shortening*
  • 1 pound confectioners sugar - sifted
  • 1 teaspoon pure vanilla extract
  • 1 to 4 Tablespoons milk (optional)
  • Pinch salt
  • *We use Spectrum Organic Palm Shortening. Shortening made with coconut oil was too soft.
  1. In mixer fitted with paddle, beat the shortening until smooth.
  2. Add butter and salt and continue beating for several minutes until light and fluffy.
  3. Add sifted confectioners sugar in three or four parts, mixing on low to incorporate.
  4. Add vanilla extract.
  5. Beat on high for two or three minutes until the frosting is light and fluffy.
  6. For a slightly softer spreading consistency, add milk, a little at a time.
Recipe by Spatula Queens at