Buttercream Frosting


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  • 4 C. powdered sugar
  • 1/2 C. stick margarine or butter
  • 1/2 C. Crisco shortening
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 T.- 5 T. milk (a scant 1/4 cup)
  1. Place butter or margarine and Crisco shortening in a mixing bowl with a paddle attachment and mix until light in color.
  2. Add powdered sugar one cup at a time.
  3. Add milk 1 T. at a time until you have reached the desired consistency. Start with one tablespoon and add additional tablespoons as needed.  Remember you can always add milk, but you can't take it away if the frosting becomes to thin. Keep adding until you reach the consistency that you want.
  4. Add vanilla and almond extract and beat until you have the consistency of a slightly thick whipped cream. It should be flexible, not stiff.