Buttercream Icing Recipe

Buttercream Icing Recipe…………….

For all of those who have asked, here is the Buttercream Recipe that I use on my cakes, it is soo good and you will receive many compliments!

NOTE: For those in other countries here are some conversions that may help in figuring out how much butter to use in this recipe…..along with some other conversions that I have been asked for……..

1 stick of butter = 1/4 pound 
1 stick of butter = 1/2 cup 
1 stick of butter = 8 tablespoons 
1 stick of butter = 4 ounces
1 stick of butter = 113 grams

For those in the UK.....
Shortening is actually called Trex. 

Popular Conversions for use in recipes for those in different countries.

Make quick conversions from cups to grams, oz’s and MORE!


If you know a cup of butter weighs 8 ounces, you could do the math yourself:

1 ounce = 28.34 grams, so one cup of butter weighs 227 grams.

1/4 cup of butter = 57 g
1/3 cup of butter = 76 g
1/2 cup of butter = 113 g

Dry Goods

All-Purpose Flour and Confectioners’ Sugar

Cups  Grams  Ounces
 1/8 cup
(2 Tablespoons)
 16 g  .563 oz
 1/4 cup  32 g  1.13 oz
 1/3 cup  43 g  1.5 oz
 1/2 cup  64 g  2.25 oz
 2/3 cup  85 g  3 oz
 3/4 cup  96 g  3.38 oz
 1 cup  128 g  4.5 oz

Rolled Oats

 Cups  Grams  Ounces
 1/4 c  21 g  .75 oz
 1/3 c  28 g  1 oz
 1/2 c  43 g  1.5 oz
 1 c  85 g  3 oz

 White Sugar (Granulated)

 Cups  Grams  Ounces
 2 Tbsp  25 g  .89 oz
 1/4 cup  50 g  1.78 oz
 1/3 cup  67 g  2.37 oz
 1/2 cup  100 g  3.55 oz
 2/3 cup  134 g  4.73 oz
 3/4 cup  150 g  5.3 oz
 1 cup  201 g  7.1 oz

Packed Brown Sugar

 Cups  Grams  Ounces
 1/4 c  55 g  1.9 oz
 1/3 c  73 g  2.58 oz
 1/2 c  110 g  3.88 oz
 1 c  220 g  7.75 oz

Thanks to Allrecipes.com for their conversion info!

Here is the Recipe for the Buttercream

1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening

2lb bag (Approx. 8 cups) of confectioner’s sugar  (some times called powdered sugar)

3 teaspoons clear vanilla extract

4-6 tablespoons of milk (cold) More or less depending on the consistency you are looking for.

Mix the butter and shortening together until they are creamed together.

Add clear vanilla extract.

FYI……Using clear vanilla will give a whiter icing, Using the dark-colored vanilla will give you a off white icing. It is up to you what you decide to use for your icing.

Add 3 tablespoons of the milk.

Then add your confectioner’s sugar to the bowl a little at a time until blended well

Once you have added all of your sugar, then add the remaining milk depending upon how stiff you want your icing to be…… I add just 1 more tablespoon and then mix. Check and see if this consistency will work for you, if not then add another tablespoon of milk until it is the consistency that you need.

Instead of adding the Vanilla you can achieve other flavors such as almond, raspberry or lemon by just adding your flavoring in the place of the vanilla.

Note: If you are using a brand new bag of powdered sugar you do not need to sift the sugar, however if your bag has been opened previously it is a good idea to sift the sugar before using so that you do not have lumps in your icing.

To create a Cream Cheese Buttercream……..I just add a 1/4 cup of Cream Cheese (make sure the cream cheese is soft) to the buttercream recipe above…..Perfect for those making a Carrot Cake or Red Velvet, the taste is out of this world.



To color your Buttercream Icing…….If your interested in coloring your Buttercream Icing this can be done by adding a few drop of food coloring or a small amount of food coloring gels to your icing and then mix together. You can do this immediately after mixing all the required ingredients for making your icing recipe. Always start off with a small amount of color and then you can add more as you go to achieve the desired color that you are looking for.




Making Buttercrean Roses and other Flowers

The question of making Buttercream Roses and other icing flowers with this recipe has come up so I will address that question here so that others will have the all the information. 

To create icing flowers you need a stiff consistency icing to start with, so using the recipe above you would need to eliminate the butter altogether and replace it with shortening. Then start off only using 3 table spoons of milk instead of 4-6 as referenced in the above recipe.

How to know if your icing is stiff enough, put some in a cup and turn the cup upside down…..nothing should come out!

If you happen to end up with an icing that is not stiff enough just add more powdered sugar to your recipe, start by adding an little powder sugar at a time!


Here is another Buttercream Icing Recipe……this one is perfect for making icing flowers and one that will hold up in a warmer climate which is the reason the butter has been eliminated and vegetable shortening has been added in its place since the butter is more likely to melt in warmer climates.

2 cups……vegetable shortening
2 tbsp…….. water
2 tsp…….. clear butter flavour
a pinch of salt
2 tbps…….. meringue powder
2 lbs/which is approx 8 cups…….. powdered sugar

Begin by creaming the shortening, butter flavoring and water together…..then add the salt, meringue powder and mix all together with a mixer

Now you can begin adding the powdered sugar a little at a time. Mix until you have the correct consistency.




Icing consistency and its use…………..

Thin consistency icing is used for writing on cakes

Medium consistency icing is used to ice cakes, to pipe borders as well as other details on cakes

Stiff consistency icing is used for making Roses and other icing flowers.

If you have any questions let me know!!


NOTE: We do our best providing one of a kind information to those in the cake decorating world, we do not make any warranties of any kind. Outcomes of each project and or recipe is up to each individual therefore we offer no warranties or guarantees and you acknowledge that by using our info you do so on your own accord. The results can vary based upon ingredients, measuring devices, and the individuality of each person creating our projects. Have fun and experiment, come up with a one of a kind creation made just by YOU!


86 Responses to “Buttercream Icing Recipe”

  1. Kavita July 20, 2015 at 7:39 am #

    This is really a goo information about tylose powder….thanx

  2. Esperanza Navarro June 12, 2015 at 6:11 am #

    Could you kindly tell me the measure of a round cake you can ice with the amounts of your first icing recipe, I need to ice a 9 and 12 inch cakes.
    Loved your post

  3. Tim March 14, 2015 at 2:43 pm #

    I found that if you have a Wal-mart in your area their confectioners’ sugar is fine enough without having to resift it and it will go right into your mixer and makes the best icings we has used and is cheap to make. Even my cake instructor uses it! I use it to make my roses and they are even better then my wife’s are.

  4. BRUNDA October 4, 2014 at 7:24 pm #

    Sir/Madam, As I live in hot climate like india and as i pure vegan i willl not eat products made out of animals extract like animal fats. please tell me can i use butter insted of vegetable shoratening. As vegetable snortening s not available.
    THanking you,


  5. Ebonytai May 10, 2014 at 3:24 pm #

    Please can I find out what clear butter flavour is please?

  6. bola February 14, 2014 at 3:44 pm #

    thanks,its help alot

  7. Antoine October 10, 2013 at 12:44 pm #


  8. Lashelle Casey February 24, 2013 at 6:17 am #

    Is there a substitute for meringue powder for the buttercream rose icing?

    • The Sugar Lane February 26, 2013 at 9:06 am #

      Lashelle, I am not sure about a substitute for the meringue powder, sorry I could not be of more help to you my friend!

  9. Sofie February 21, 2013 at 2:59 pm #

    Hi Sugar Lane

    I want to make a cake with fondant on the outside, but im not sure if Butter cream icing and dirty ice is the same?

    If not, can the buttercream be used as dirty icing.

    Kind regards

    • The Sugar Lane February 26, 2013 at 8:38 am #

      Hello Sofie

      Yes the buttercream icing is also the dirty icing also called a crumb coat. What I do is cover the cake in very thin coat to seal in all the crumbs also know as dirty icing your cake. Then once that sets up you would do a regular layer of buttercream icing and then add your fondant. Make sure you don’t use too thick of a layer of buttercream since it will give a lumpy look to your fondant.

      All my best to you my friend!!

  10. renad January 25, 2013 at 7:21 pm #

    hello,,,I tried many butter cream recipes and i am wondering why the icing sugar stays crunchy ? i used different brand of powder sugar, and even ground it myself and its the same crunch ,is it normal? please help, thank you.

    • The Sugar Lane February 26, 2013 at 9:50 am #

      I would think that your getting sugar crystals in your icing due to moisture or humidity issues which honestly we do not have alot of control over….many have had this issue but I do not know what one should do about it! Sorry I don’t have a better answer for you.

  11. kat January 18, 2013 at 9:49 pm #

    cant we just cover cake in jam then put fondanti heat jam in microwave first to liquid consistency and wash all cake walls prior to applying fondant …… buttercream is expensive

  12. jeshika December 31, 2012 at 4:46 pm #

    what is shortening as i m a vegetarian i would also like to know any substitute for the same.

  13. Lizzy July 12, 2012 at 10:42 pm #

    I tried the buttercream recipe
    2 cups of Crisco
    2tbsp water
    2tsp clear butter flavour
    pinch of salt
    2tbps meringue powder
    2lbs/2 cups powdered sugar.

    It tasted lovely but my confusion was that I had to guess the weight of the cup of Crisco as I cant find a grams convert and 2 cups of icing sugar does not weigh 2lbs! The buttercream did not crust I think because I did not have the correct weight of the ingredients. Please can you help.

    Thanks Lizzy

    • The Sugar Lane July 16, 2012 at 2:03 pm #

      Hello Lizzy…..

      First let me apologze that you didn’t have all the proper info to create a spectacular icing….I went back and checked my original recipe and noticed when I transcribed it over here I miss-typed things so that is why things did not turn out the way they should!

      The Powdered Sugar should read 2lbs (or approx. 8 cups) NOT 2 cups.

      I have researched some conversions for you and a few others who have asked and they are posted for you on the Buttercream Icing Recipe page which should be of great help to you.

      All my best to you!

      • Lizzy July 16, 2012 at 4:54 pm #

        Many thanks, I did fiddle with the ingredients and as I said the taste was great and it crumb coated lovely given me a nice base for my sugar paste. Thanks again

        Regards Lizzy from Eng.

  14. Eleni Pittas June 21, 2012 at 2:39 pm #


    I make and sell my own fondant covered cakes. In order to reduce the cost of my cake, I would like to know if you could suggest a cheaper and more economical solution to buttercream, as butter is expensive, especially when having to coat a two or three tier cake. I know that marzipan is also used, but this just increases the cost! What I’m interested in, is an alternative to buttercream frosting or some other frosting that will chill and hold up as a crumb coat under fondant and then decorations. I’ve tried using whipped cream, but this tends to make the fondant sag when its back to room temperature.



  15. Antoine June 12, 2012 at 11:47 pm #

    THANKS A TON !!!

  16. Antoine June 11, 2012 at 5:43 pm #

    maybe you can answer this question for me. There was a European bakery that closed a few years ago. This bakery made the most unbelievable buttercream icing you’d ever want to eat. Their icing was lighter than whip cream, held up well in humid weather, was totally grit-free, white in color, didn’t crust and didn’t sag or droop for several days…even uncovered.

    They ‘claimed’ their icing was made with butter and cream, they didn’t mention any other ingredients because it was a secret. This bakery use to make HUGE life-like roses, daisies, lilies, orchids, hydrangeas and many more flowers that never drooped.

    One day I tried to be sneaky and called to see if they put any egg whites in their icing because of food allergies. They said they didn’t use any egg products in the frosting, which confused me even more.

    The only complaint I had about their icing was, it could’ve been sweeter. Other than that it was flawless.

    If you have any idea as to what they could’ve put in their icing, PLEASE let me know.

    • The Sugar Lane June 12, 2012 at 11:22 pm #

      Antoine….I will see what I can find out regarding this recipe it truly sounds divine the way that you described it! I will let you know what I can figure out with a similar recipe.

    • Pat (Trish) September 20, 2012 at 3:53 pm #

      I am curious as to whether anyone has figured out this buttercream recipe that was mentioned.

    • Maria Pasicolan September 17, 2013 at 5:55 pm #

      Merengue powder must’ve been used if big amount. Maybe powdered whip cream. Just a thought

    • Kim May 19, 2014 at 11:36 pm #

      My husband likes very light, whipped buttercream and I have perfected a light delicious buttercream over the years. Here’s the recipe, 1 pound (2cups) salted butter room temperature, 4cups icing sugar sifted, 1/2cup heavy whipping cream, 2tablespoons pure vanilla. Use stand mixer fitted with paddle attachment, beat the butter on high speed until very pale in color. Turn mixer to LOW and add icing sugar one cup at a time. After each cup is added, beat on LOW until sugar is well blended. (Please note the low settings while you are incorporating–saves you from cleaning up a powdery explosion of sugar)! After all 4 cups of sugar are incorporated, add the heavy cream and vanilla. Mix on LOW until liquids are incorporated. Turn mixer to high and let it run for at least 8-10 minutes until light and fluffy. The resulting icing is delicious and is lovely for icing a cake (both crumb coat and final icing)–goes on very smoothly! I do not cover my cakes with fondant so I don’t know how it will work with fondant. Good luck!

  17. TRICIA April 25, 2012 at 1:38 am #

    i just made this last night and after the desired consistency, i decorated a cookie and let it sit. this is my daughter and i….”ok, so how long till it gets hard?”…lol…in 5 minutes of waiting, we placed in the freezer. of course, then it hardened.

    after decorating cookie, how long does it take to harden?
    do we leave it out to harden or place in the fridge?
    does the cookie need to be fully cooled?
    do we refrigerate what’s left in plastic wrap or container?
    i want to add just glitter sprinkles. do i sprinkle after i ice the cookie or place sprinkles in the batter?

    thank you~Trish (GUAM)

    • The Sugar Lane July 18, 2012 at 6:29 pm #


      As far as how long it takes for the icing to harden on your cookie that would depend upon the weather in your local area as well as the humidity too. The cookie should always be fully cooked then put your icing on it and I usually allow the cookie to set on the counter to setup. Them once it is setup which for me at times had taken several hours. To add sprinkles to your cookies, you can add them while your icing is still soft.

      If you have left over cookie dough, I would wrap it in plastic wrap and place in the fridge for later!

      Hope I have answered your questions!
      Good luck to you.

  18. kaizeen March 26, 2012 at 10:56 am #

    how much is 2lb confectioners sugar?

    • The Sugar Lane July 18, 2012 at 6:23 pm #


      2lbs of powdered sugar is equal to approx. 8 cups…I hope this helps!

    • The Sugar Lane October 10, 2013 at 7:13 am #

      2lbs of confectioners sugar is equal to 8 cups.

  19. kaizeen March 22, 2012 at 10:13 pm #

    I’m from bombay and I’ve been searching for a place to get shortening from because till then i’m unable to continue with cakes. And I’m not quite able to find it. Can you suggest anything else instead. Or can i use margarine?

  20. anna March 22, 2012 at 11:56 am #

    thank you. You’re very kind

  21. anna March 16, 2012 at 6:54 pm #

    I’m interested in your buttercream frosting and I do want to try it.
    But I’ve a problem: it is no easy to find shortening (crisco, high ratio, ecc) in Italy and I think it could be a bit expensive to buy it from an uk website. May you give me an advice in order to solve my problem? Can I substitute shortening with anything else having a good texture too?
    Yhank you

    • The Sugar Lane March 21, 2012 at 6:39 pm #

      Hello Anna,

      I will check to see what I can find that would work as a substitution for the shortening for you.

    • Elsa June 9, 2012 at 4:18 pm #

      I live in the uk and can never find crisco but here they use vegetable shortening called trexx. Maybe they’ll have something similar in Italy. Good luck.

      • Lizzy July 16, 2012 at 4:58 pm #

        Hi Elsa I also live in Eng and get my Crisco and butter flavour etc off sellers on eBay, or just google Crisco and I have found several sites that sell it, its cheaper to buy a few cans at a time so you save on postage, I use it for all my sugar paste work and its bril never buy petal paste now. Hope this helps.

        All the best Lizzy

  22. Jackie Mullins February 29, 2012 at 5:01 pm #

    Will this recipe crust so that I can use my paddle to give my cake a nice smooth finish?

    Thank You

    • The Sugar Lane March 11, 2012 at 6:43 pm #

      Yes Jackie it is a crusting recipe that is very nice when smoothed out…..

    • The Sugar Lane March 12, 2012 at 3:42 am #

      Jackie, yes this recipe will crust very nicely for you!

  23. Leah January 24, 2012 at 10:30 pm #

    Hi there!

    I’m looking for new buttercream icing recipes to try and this one looks good.

    I was just wondering, is it okay to use skim milk or is something thicker better?

    Thanks! Can’t wait to try the recipe! 🙂

    • The Sugar Lane February 16, 2012 at 11:29 am #

      Leah, I have always heard that it is best to use the whole milk for a better consistency icing, although I am all about testing things so if I were you I would just do a batch of icing using the skim milk and see how it turns out for you as a test, if it works then that is great!

  24. jenyh December 6, 2011 at 10:47 am #

    hi! can i make this recipe in half? i only use a hand mixer and i’m afraid it won’t take the load of 2 pounds of powdered sugar. can i also do it for the chocolate buttercream? thanks!

    • The Sugar Lane December 22, 2011 at 7:19 pm #

      Jenjh, yes you can just half all the ingredients and it should work out for both just fine for you, good luck to you my friend!

  25. Kelly October 13, 2011 at 6:01 am #

    Hi I was wondering if I can use margarine instead of butter? I’m new to the baking from scratch world. 🙂 Thanks for your help.


    • The Sugar Lane October 20, 2011 at 2:52 am #

      Kelly you can use Margarine but it will taste better with the butter, good luck to you and welcome to the world of baking!!

  26. Armi May 28, 2011 at 3:10 am #

    Hi Donna…..I’ve been decorating cakes using fondant for a year now but it seems, I still encounter the same problem with my cake everytime. I cover my cake with buttercream icing using the old wilton recipe, which is 1/2 c butter, 1/2 c shortening, 1 lb powdered sugar and 1/2 tsp vanilla. I usually iced my cake with the buttercream and then lay the fondant on same day but then I always encounter my icing on the edges of the cake going down especially while I am massaging the fondant to smoothen and fit the cake….and because of this….especially when I have a chocolate cake with a white fondant…when the cake is already covered with the fondant…..you can visibly see the edges of the cake marking on the fondant which means, there’s no icing there anymore. I dont want to use pure shortening for buttercream coz I know, the recipe with the butter tastes better……do you agree? I hope you can help me with this problem. Do you think I have to refrigerate my cake for a while after putting the buttercream and before putting on the fondant? I also use the wilton fondant coz its cheaper here in Northern California….can we refrigerate a finished fondant cake before it gets delivered? And last thing….can I use your buttercream cream cheese with the fondant…I would want to make a red velvet cake with fondant coverings and decorations….Thanks so much Donna…

    • The Sugar Lane March 11, 2012 at 7:00 pm #

      Hello Armi found this comment in my spam so I pulled it out to answer it for you and others!!

      I always allow my cakes to rest overnight wrapped in plastic wrap….this gives it time to settle and setup per say…..It is very important to do a crumb coating of your buttercream (does not matter which recipe you decide to use) on the cake and then I place in the fridge for about 30 mins….then I do the regular coat of icing and then back into the fridge to setup for another 30 mins. then the cake comes out to get covered in fondant.

      The icing can disappear as you described if the enviroment is too hot or the cake it too warm!

      FYI…I never use a buttercream icing with all shortening cannot deal with the yucky taste……

      I personally do NOT use the Wilton fondant to cover a cake since it taste soo horrible….satin ice has reasonable prices and http://www.globalsugarart.com has sales on it monthly usually!

      A cake with fondant and a filling of cream cheese icing can be put into the fridge IF the cake has first been put into a covered box…the key is to keep the moisture off the fondant!! When taking the cake out of the fridge to prepare for delivery, make sure to leave it in the box and allow to come to room temp so that condensation does not form on the fondant and mess up the cake.

      I hope this answers all your questions…..Good Luck to you!!

      • noemi April 27, 2012 at 12:45 am #

        hi donna… i know this issue was a repetitive questions with regards to fondant icing …my concern is after i put fondant on my cake,i noticed that the buttercream is keeps on going down (that ruins my design) despite of following the steps of crumping the cake , wrap with plastic and fridge for overnight…im wondering if the buttercream recipe that i got from the internet doesnt fit to the fondant icing. I am really fascinated with fondant,pls help me to solve this prob,.im almost giving up. Thank you very much for your help.God Blesss!

        • The Sugar Lane July 18, 2012 at 6:22 pm #


          I understand your frustration, maybe the issue is that your icing is not crusting properly giving you a nice base to apply your fondant to. Please consider trying a different buttercream icing recipe and see how things go!

          All my best to you!

  27. Becky May 28, 2011 at 2:51 am #

    After you make this icing does it need to be refrigerated or can I store it at room temp. I wanted to try a new buttercream recipe, the wilton one is so sugary and sweet.

    • The Sugar Lane June 20, 2011 at 5:31 pm #

      This recipe does not have to be refrigerated, since it has such a high sugar cotent and does not have any ingredients that would pose an issue.

    • The Sugar Lane March 11, 2012 at 7:01 pm #

      This recipe can be stored at room temp just fine or you can refridgerate….its up to you!

      • Michell April 11, 2012 at 1:19 pm #

        Even though the icing has milk in it you do not need to keep it refrigerated?

  28. mnk May 11, 2011 at 6:31 pm #

    Hi. Great explanation of the recipe but I got confused at one point.

    You write, quote:

    “Add clear vanilla extract then add confectioner’s sugar.


    Add 3 tablespoons of the milk.

    Then add your confectioner’s sugar to the bowl a little at a time until blended well”

    When do I add the sugar, before or after the milk? Above it states in both places, and if so, does it matter whether its before or not?


    • The Sugar Lane May 11, 2011 at 11:22 pm #

      Sorry about that typo, I have fixed it on the recipe page so that I do not confuse anyone else.

  29. Ken May 9, 2011 at 8:03 pm #

    How much will the above Buttercream Recipe yield? Should I use the flat beater or whisk attachment on my Kitchen Aid? Thanks.


  30. brenda rodriguez May 4, 2011 at 6:39 pm #

    Hi. I was wondering if this buttercream is good for making roses, and if it’s not, what can i add to it so that my roses don’t turn to mush?

    • The Sugar Lane May 6, 2011 at 2:52 am #

      It is best to use a Buttercream recipe that calls for all shortening instead of a butter based recipe. When making buttercream flowers you will need a stiff consistency to your icing…..this recipe as stated will make a medium consistency, to make a stiffer icing eliminate up to 3 tbs of the milk and eliminate the butter then replace it with shortening. For further info I have updated the article about to reflect additional info on making icing flowers and the different consistency of buttercream icing.

  31. Titia April 10, 2011 at 5:19 pm #

    Hi there. Thanks for the recipe but what is shortening in South Africa?
    Thanks alot

    • The Sugar Lane April 21, 2011 at 12:44 pm #

      From what I understand Titia Shortening is called “wooden spoon which is a vegetable based margarine” in South Africa! Good Luck to you my friend……

  32. Kristi Evans February 5, 2011 at 9:04 pm #

    Hi! I have made your buttercream icing and I loved it! How can I make it a chocolate buttercream? I want to make it for cupcakes like the upscale cupcake shops do. Also for decorating I need a medium consistency right? Do you just add more milk?

  33. hazel November 25, 2010 at 6:55 pm #

    can u please tell me what is shortening, i am from india, is it something like margarine or ghee

  34. jennie September 21, 2010 at 5:35 pm #

    hi there ive been baking for a while now and have decided to take a bit more seriously as such have enrolled on the wiltons method courses.
    i would like to try your buttervcream recipie but i live in the UK and do not have a clue what shortening is.


    • The Sugar Lane September 21, 2010 at 7:49 pm #

      Hello Jeannie

      Shortening is a solid fat made from hydogenated vegetable oils, sometimes it is often called by the brand name of Crisco here in the US.
      and Trex in the UK.

      • fiona October 3, 2010 at 9:44 pm #

        just to let you know shortening over here in the UK is called Trex, thats the brand I found
        Happy baking =)

        • The Sugar Lane October 3, 2010 at 10:33 pm #

          Thanks soo much Fiona for making a comment to let those of us know the particular name over in the UK I do appreicate as I am sure others will as well…….

    • Bryan February 6, 2011 at 1:06 pm #

      TREX in uk

  35. Dalien Pedro July 29, 2010 at 6:16 am #

    When you say 1 stick of butter, I dont understand. how much is that.I live in South Africa and our butter comes in 500gm bricks.
    LIke your website

    • The Sugar Lane August 8, 2010 at 9:40 am #

      Here are some conversions for those of you who may not know what a stick of butter is equal to in other countries…..

      1 stick of butter = 1/4 pound
      1 stick of butter = 1/2 cup
      1 stick of butter = 8 tablespoons
      1 stick of butter = 4 ounces
      1 stick of butter = 113 grams

      • Ell Sarah February 8, 2013 at 7:06 pm #

        Here in my place we have butter 250g in block.
        What ive done is divide the butter in 4 … Assuming that 1 division is one stick of butter… Half of the block of butter should be 2sticks… Works for me everytime… Funny eh…
        I really like ur blog… Hugs from Sabah, Malaysia.

  36. Laura Finucan July 28, 2009 at 4:30 pm #

    Hi Donna,
    I would like your opinion on the icing I make .. It is butter cream . I use, 2 cups of Shortening, vanilla flavouring, 1 cup of water and 8 cups of icing sugar.. It seems to work for me I just wanted your opinion.
    Also I live in a humid area . My cakes weep . Is this because I don’t cool them properly? Any help on this matter would be appreciated. Thanks , Laura

  37. Luisa Pimentel June 16, 2009 at 11:58 pm #

    Hi Donna.
    I tried your recipe for buttercream with the cream cheese (delicious) but after a while the buttercream became very soft and falling from the cupcakes
    Could you suggest anything that i could next time
    I appreciate it

    • The Sugar Lane July 17, 2009 at 6:27 pm #

      Sounds like the icing got too warm, try keeping your icing in the fridge and then use it right away. The heat from your hands wreck havoc on icing when trying to apply to cakes and such…. When I am doing cupcakes with the cream cheese icing I store the cupcakes in the fridge so that it does not get too soft as well

  38. Sammy May 20, 2009 at 8:04 pm #

    Are you crumb coating before you frost? I used to have the same problem but then I started doing a crumb coat, pop in the freezer just to harden a bit, and then frost. No more shadows.

  39. Sheila McCord May 20, 2009 at 1:35 am #

    The last wedding cake that I made, you could see some of the “light brown” of the cake through the buttercream icing. Is there something that I can do so this wont happen? Or, what am I doing that I shouldn’t be?


    • The Sugar Lane May 6, 2011 at 2:58 am #

      I have had this issue as well in the past…..it is important to do a crumb coat and then your regular layer of icing, this should take care of the issue you are having.

  40. The Sugar Lane March 19, 2009 at 9:51 pm #

    Yes I use this recipe on my wedding cakes and special occasion cakes expecially my carrot and red velvet cakes…

  41. Sammy March 19, 2009 at 4:50 pm #

    Is your cream cheese recipe appropriate for a decorated cake such as wedding? I have tried every cream cheese frosting recipe I’ve run across and so far all are too soft to frost and decorate. Taste is important but it also has to frost smooth and have that soft crust.
    Your videos are fanatastic. Thanks for all your help

    • Linda June 6, 2009 at 2:16 pm #

      Do you using this icing to decorate? If so, how much liquid is needed to pipe roses, stiff consistency and do borders, medium consistency?

  42. Teresa Johnson March 15, 2009 at 12:25 am #

    Hello Donna,

    I just recently tried your buttercream icing and loved it. It is by far, the best icing that I have tasted. I would like to know if you have the chocolate version. I would greatly appreicate it. I have been looking for a chocolate buttercream icing for sometime and still I am not satisfied with the recipes that I have tried. Thank you!

    • Melissa October 26, 2010 at 6:06 pm #

      Teresa Johnson, Hi my name is Melissa and I bake cakes myself and I have this amazing chocolate icing you’ll LOVE.. I got it off the back of Hershey’s cocoa, everyone LOVES it..
      1 stick (1/2 cup) butter or margarine
      2/3c. Hershey’s cocoa
      3c. powder sugar
      1tsp.vanilla extract
      1.) Melt butter. Stir in cocoa. 2)Alternately, add powdered sugar and milk, beating on med.speed to spreading consistency. Add more milk, if needed. Stir in vanilla.
      I hope you get this and you enjoy it as much as my family and I do… 🙂

      • The Sugar Lane May 6, 2011 at 2:54 am #

        Thanks so much for the recipe….I too have used this chocolate icing and it tastes wonderful…….

  43. The Sugar Lane March 12, 2009 at 12:18 am #

    You can use all shortening in the recipe instead of using butter, that is up to you. Some decorators use all shortening in their recipes in the warm summer months so that the icing will hold up better to the heat.

  44. carolyn ellis March 5, 2009 at 3:37 am #

    I was just curious about your buttercream frosting. What the difference is between using 2 sticks of unsalted and salted butter vs using crisco shortening? I bake a lot and I want to add some decorations to my cakes. Thanks so much, Carolyn Ellis from Louisville, Ky.

  45. Vanessa Iti November 20, 2008 at 10:10 am #

    I am making a birthday cake for my daugther’s 1st birthday and have a few things I just can’t understand and I’m hoping you may be able to help me.

    1. I would like to use buttercream to ice her cake. Can I ice it 2-3 days in advance? and if so does it need to be kept in the fridge?

    2. I am making animal figures but don’t know what medium to use? Fondant? Marzipan? Gumpaste? and how far ahead of time can I make them?

    3. I read somewhere that if a cake is iced with buttercream and then fondant flowers or fondant figures were used that the fondant can absorb the moisture from the buttercream and the fondant can become soft or lose there shape? If this is true then what should I use to make my animals?

    4. When I have finished decorating my cake with buttercream and which ever medium I use to make my animals how do I store it till its her birthday?

    5. oh and the shortening used in you buttercream recipe, is it any vegetable shortening? (I’m from New Zealand)

    hehe I’m so sorry I have so many questions! I’m fairly new to this lol and have taken on a heap challenge! (I just never do anything by halves!! lol)

    Anyways hopefully you get what I’m trying to ask! and I thank you now in advance =)

    Kind regards

    Vanessa Iti from New Zealand =)

    • Monica Elliott-Hawthorn March 11, 2012 at 11:54 am #

      I would love to hear the reply to the last email. Im in Australia and have wondered the same thing. Thankyou.

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