Cupcake Frosting Recipe
- 1 cup shortening
- 1 cup butter, softened
- 8 cups confectioners' sugar
- 6 tablespoons milk
- 2 teaspoons clear vanilla extract
- 1. In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth. Yield: 5-1/2 cups.
2 tablespoons: 163 calories, 9g fat (4g saturated fat), 11mg cholesterol, 30mg sodium, 22g carbohydrate (20g sugars, 0 fiber), 0 protein.
Reviews for Cupcake Frosting
"Pretty good as written but tastes better if butter increased to 1.5 cups and Crisco decreased to 0.5 cup. It is more heat stable than pure butter cream and sets nicely so piping looks beautiful next day. but the adjustment makes it more buttery and delicious. I made it both ways."
"Best frosting recipe, hands down! This was perfect! I made it with my paddle and it whipped it very nicely. So many compliments."
"I honestly joined so that I could rate this recipe. I halved it and forgot to add the last cup of powder sugar but wow was this good! I have never made a frosting with shortening and though I worried about it for a second, i didn't seem to have a problem while licking the beaters clean. This was really good, light and fluffy. Perfect for cupcakes. Enjoy!"
"I really like the consistency of this frosting! Very light! I halved it as I only needed it for one batch of cupcakes. Will freeze some of it to see how well it holds up!"
"I'm having a birthday party in a park. The frosting will be good to make for a hot weather? If not please give a a good frosting recipe. Thank you!!"
"My niece just made this for Easter-great taste and texture-soooo yummy! Thanks!"
"Added a little vanilla, butter flavor and almond extract to the mixture. Also used almond milk instead of cows milk, turned out great. My boyfriend is not a huge sweets/baked goods guy and he said that this frosting was the best he's ever had--not too sweet, fluffy and light! I agree. I added the milk last and whipped the crap out of it for about 3 minuts to fluff it up. :) did not sift the powdered sugar either."
"This is the most HORRIBLE thing I ever tasted!!! 8 cups of sugar is way to much! Make it yourself and you will puke! I asked a seven year old to try the frosting (and frosting on a cupcake) and she said it was AWFUL!! NEVER MAKE THIS AND I THINK WHOEVER SUBMITTED THIS MAKE AN ERROR."
"YUMMMY! Great frosting."
"Tasteful and easy to make. I only made half of what the recipe call for and still had more than enough for 24 cupcakes."
"I needed frosting in a pinch, and this was the perfect recipe! It comes together fast, and tastes wonderful! I like that it is not as heavy as bakery frosting, probably because of the shortening... Awesome recipe, definitely one I'll use again!"
"Just an awesome tasting recipe."
"Perfect! Halves well. I used red food coloring to make pink frosting for mini strawberry Valentine's cupcakes! I didn't sift the sugar."
"I made a small batch of cupcakes (1 dozen) and one QUARTER (1/4) of this recipe was the perfect amount! And so yummy and easy!"
"Haven't tried it yet but had to comment that *slickery* should be a word! Describes bakery frosting perfectly!"
"I have used this recipe and variations of it for years. It's sweet of course but isn't as sweet and slickery as bakery frosting (which I love also). Comes together quickly and with a couple drops of food color it's terrific for any occasion. Used it today with red coloring for Valentines. Love it! Yum!PS I know slickery isn't really a word."
"I made a slight variation on this recipe - instead of vanilla extract, I used strawberry essence and a few drops of red food colouring to get a pretty pink. I was very pleased with the result! I did find that I needed to use slightly more milk in order to incorporate all the sugar.I hadn't thought of using shortening in frosting before, but it's a good trick."
"Try this recipe cut in half."