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Buttercream Frosting Recipe

American Buttercream Frosting Recipe

Martha Stewart Grand Mariner Italian Buttercream Frosting

American Buttercream Frosting Recipe


  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk


  1. In a bowl with an electric mixer- mix the cream shortening and butter, then add vanilla.

  2. With your mixer at medium speed, slowly add sugar. To make sure all of the mixture is well mixed, scrape the sides of the bowl frequently.

  3. Once the sugar has been fully mixed in, (the frosting will appear dry, this is normal), add milk. Mix until light and fluffy. Keep covered until ready to use.

Tip: If you are wanting a thin spread on your cake, add 2 tablespoons of light corn syrup, milk, or water.

This Buttercream Frosting Recipe makes about 3 cups of Buttercream Frosting.

Martha Stewart Grand Marnier Italian Buttercream Frosting


  • 2 cups sugar
  • 2/3 cups water
  • 6 egg whites
  • 1 pinch of salt
  • 1/4 teaspoon cream of tartar
  • 1 1/4 lbs butter, softened
  • 1 teaspoon vanilla
  • 3 tablespoons Grand Mariner


  1. Combine sugar and water in a saucepan and bring to a boil. Cover and let boil until sugar dissolves. Uncover and let boil until syrup reaches 238 degrees on a candy thermometer. (soft-ball stage)

  2. Meanwhile, place egg whites in the bowl, with the whisk attachment beat on low speed until foamy. Add cream of tartar and salt, and beat on medium-high speed until stiff but not dry; do not overbeat.

  3. When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt.

  4. In seperate bowl cream butter. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately!
[Recipe via food.com]