Buttercream Icing Recipes

American Buttercream


Butter (salted or unsalted) & Vegetable Shortening or combination of both

Icing Sugar (known as confectioner sugar & powdered sugar)

Vanilla or any other Flavor

Water or Milk or Cream (depends on how soft and fluffy you like your Buttercream)


50% Butter/50% Shortening Buttercream

  • 1/2 cup Solid Vegetable Shortening
  • 1/2 cup Butter
  • 1 teaspoon Vanilla or any other extract
  • 4 cups Sifted Icing Sugar (approximately 1 lb.)
  • 2 Tblsp. Milk

All Shortening Buttercream

  • 1 cup Solid Vegetable Shortening
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.)
  • 2 Tblsp. Milk


*This recipe is suitable for beginners if you are just starting to make some buttercream flowers, this recipe will be the best to use. You will have more time to work with the buttercream without melting, and your flowers will look sharp and beautiful. Once you master the techniques, you can quickly switch to a different recipe.

*You may consider using the shortening Buttercream or 50/50 for hot summer days. The shortening will hold better in the warm & humid weather than the butter, and it is pure white in color if you use the clear vanilla or any clear flavoring you will have white icing.


All Butter Buttercream

  • 1 cup Butter (you may use salted butter and omit the salt in the recipe)
  • 3-5 Tblsp. Milk
  • pinch of Salt (dissolved in the Milk)
  • 2 tsp. Flavoring of your choice
  • 4 cups Icing Sugar (approximately 1lb.)

*Keep in mind that the butter will give you off white color buttercream.