I got this buttercream icing recipe from my mother in law, who is like my second mom. She uses it whenever she bakes a big cake or cupcakes. It makes more than usual, so you have enough for a big cake, but you can also store it in the fridge and have it for another time.
I’m baking Q’s birthday cake for this weekend, so I made a recipe of this icing ahead of time. That way I don’t have to do everything in one day. I’m planning on making a two tiered cake, with a 10′ on the bottom and 8′ on top. This should be enough for the outside, given that I am using a strawberry filling inside the cake.
The reason I like this recipe is because it uses a whole 1 kg bag of icing sugar. I don’t have to measure it out, I can just dump the whole bag in (a bit at a time that is!)
It’s really easy to make and versatile. You can add almond extract instead of vanilla, or whatever flavoring you like. You can also add food coloring for different colors.
Mom’s Buttercream Icing
- 2 cups butter
- 1 cup shortening (Crisco)
- 8 tsp vanilla extract
- 5 Tbsp milk +/-
- 1 kg icing sugar
Take out butter from the fridge ahead of time, so it softens before you start.
Beat the butter and shortening together until creamy. Add the vanilla and gradually add the icing sugar. Add the milk one tablespoon at a time until you reach the desired consistency.