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Georgia's Buttercream Frosting Recipe

This is a great tasting frosting that can be used to ice and decorate a cake. It can be doubled or made into Chocolate Buttercream.
You must have an upright mixer-not a hand mixer-because this icing must beat for 8-10 minutes on high speed to achieve volume and fluffiness.


2 lb bag of powdered sugar, sift if you are piping
1/2 c. butter, not margarine, room temp
1/2 c. hi-ratio or icing shortening* - not Crisco.
1/2 c. milk - never water! - minus 2 T in the summer
1 teaspoon clear vanilla**- don't use baking vanilla
1/8 teaspoon salt (cuts the sweet)
optional: 1/4 t. creme bouquet* (wedding cake flavoring), almond, or any other flavor

* available at Bakers Rack
** flavoring made especially for frosting, very needful to achieve the correct flavor


Cream butter and shortening together,mixer on low,add the milk (-2 T.),1/2 the bag of sugar - pour slowly,then the flavorings and salt. Mix until creamy - slowly add the remaining sugar.
If the icing is too stiff, add remaining milk. In the summer leave out the extra 2 T. milk.
Scrape the sides of the bowl. Turn mixer on high and beat for 6-10 min until icing has doubled in volume.
Keep covered while working. Store in a tightly covered container (odor-free) in the refrigerator for up to 4 weeks or freeze for 6 months. Thaw to room temp and re-whip.