If you’re looking for a buttercream icing recipe that is easy to decorate with, tastes good and won’t melt easily (perfect for warmer days) – then this is it! And for my chocolate lovers, you’ll find the best chocolate icing recipe here.
This recipe makes a lot of icing, and I’m ok with that because it freezes beautifully. Yes – you can freeze icing!!! (See storing tips below) Being able to freeze icing is super handy and saves you from hauling out the mixer each time AND you have it on hand when your kids forget to tell you there’s a bake sale tomorrow and it’s 8 pm (ahem…)
Ingredients
- 2 cups Crisc0
- 1/2 cup room temperature butter
- 1/4 cup whipping cream
- 2 tsp. clear vanilla (or regular vanilla works fine, it’ll just make your icing less white)
- 8 cups icing sugar
Directions
- Beat shortening until smooth and add the butter and cream together until smooth and light.
- Add heavy cream and vanilla and mix well.
- Add 1/2 the powdered sugar and mix on low speed until combined.
- Add remaining icing sugar and mix again until it reaches desired consistency.
- Optional: use gel food colouring to tint your buttercream any colour you like.
Joyful Hostess Tip: If you want stiffer buttercream icing (ie. for making flowers, icing borders etc.) you may want to add more icing sugar. If you want it softer for smooth icing and filling cakes, simply add less icing sugar.
Storing your icing: You can store in the fridge for up to 2 weeks in a covered container. You can store in freezer, in air tight Ziploc freezer bags for up to 6 months. When you’re ready to use, remove from fridge or freezer and let come to room temperature.
Need some tools to help you decorate? Here’s a great starter kit of icing tips to get started.
Happy decorating!
