Simple Vanilla Buttercream






(Makes approximately 7 cups, and will fill and frost a 6 inch cake)


1 cup unsalted butter

1 cup vegetable shortening

2 lb. powdered sugar

1/4-1/2 cup heavy cream (depending on how creamy you like it)

1 tbsp pure vanilla extract

1-2 tbsp lemon juice (optional)

pinch of salt

Gel coloring of choice (optional)



1. Place butter and shortening into the bowl of a stand mixer, and beat on high for 5 minutes (or until pale and increased in volume).

2. Turn mixer to a low setting. Add heavy cream, salt, and vanilla. Begin adding powdered sugar- 1 cup at a time, until all has been added. Lemon juice can be added to reduce sweetness if desired.

3. Beat at a medium speed until buttercream is smooth and creamy. Gel color can be added at this point.

Buttercream can be stored for up to 2 weeks in the refrigerator.


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