Simple buttercream frosting recipe using shortening. This buttercream has an amazing flavor and is ideal for cakes being stored at room temperature.
So shortening often get’s a bad rap, but for those who want to make a frosting that can hold it’s texture at room temperature (or higher) it’s a must have ingredient!
Shortening based buttercream is also great for those who just don’t like the flavor of an all butter frosting.
So if you are looking for a buttercream recipe that checks all these boxes, this is the one for you!
Make sure to bookmark or pin this recipe so you can find it the next time you need to make buttercream.
How to Make Buttercream using Shortening
This recipe is super quick and easy! And the flavor is so good it just might be your new go to buttercream recipe.
It takes less than ten minutes to make and the only equipment you need is a large mixing bowl and a stand or hand mixer.
So when it comes to buttercream, if it’s made with only butter you will find it doesn’t hold up well to elevated temperature.
And that’s a problem if making a cake or cupcakes for a party where they will be sitting out for any period of time.
Luckily, when we use shortening in our frosting, it is able to hold it’s shape (and maintain it’s texture) even when sitting at room temperature for hours at a time.
This recipe yields enough frosting for the following recipe sizes.
- 24 cupcakes
- 13″x9″ Sheet Cake
- 2 Layer 8″ or 9″ Cake (Top, sides, and between layers)
- 3 Layer 6″ Cake (Top and between layers)
- 24+ Cookies
Related Recipe: Buttercream frosting without powdered sugar
For our buttercream, we will be using common ingredients so you probably have everything you need on hand.
You can easily adjust the thickness of your frosting by either adding a bit of water to thin it, or adding more powdered sugar to make it thicker.
- Powdered Sugar
- Unsalted Butter (softened)
- Vanilla Extract
Related Recipe: Buttercream frosting with meringue powder
Once you have your ingredients and equipment gathered, it’s time to make your frosting!
The great thing about making buttercream with shortening is you have the flexibility of making it well in advance.
Sometimes I will make my frosting a day or two early to save some time if I know I’m going to be busy the day I’ll be making my cake or cupcakes.
Simply store it at room temperature in an airtight container until you’re ready to use it!
Related: Buttercream vs cream cheese frosting
Step 1: In your mixing bowl, add your softened butter and shortening.
Step 2: Mix on high until creamy and well combined.
Step 3: Add about 2 cups of powdered sugar and salt and mix it until well combined.
Step 4: Add vanilla extract then slowly add remaining powdered sugar while mixing.
Step 5: You are done mixing when your frosting is smooth and creamy.
Note: To thin your frosting, mix in water one tablespoon at a time until desired consistency is achieved. To thicken, slowly mix in additional powdered sugar until desired thickness is achieved.
Step 6: Either use immediately or store in an airtight container at room temperature.
Buttercream Frosting With Shortening
- Hand Mixer or Stand Mixer
- 1 Large Mixing Bowl
- 4 Cups Powdered Sugar
- ½ Cup Shortening
- ½ Cup Unsalted Butter softened
- 1⅓ tsp Vanilla Extract
- pinch Salt
- In your mixing bowl, add your softened butter and shortening.
- Mix on high until creamy and well combined.
- Add about two cups of powdered sugar and salt and mix it until well combined.
- Add vanilla extract then slowly add remaining powdered sugar while mixing.
- You are done mixing when your frosting is smooth and creamy.
- Note: To thin your frosting, mix in water one tablespoon at a time until desired consistency is achieved. To thicken, slowly mix in additional powdered sugar until desired thickness is achieved.
- Use frosting immediately, or store in an airtight container at room temperature.
- You can omit butter and use 1 cup of shortening instead. I find the flavor is best when combining the two but it is still tasty using only shortening.
- For flavors other than vanilla, you can replace your vanilla extract with your preferred flavoring. You can try almond extract, chocolate extract, even cocoa.
- Store your buttercream at room temperature in an airtight container. It can be refrigerated, but it will create a harder texture.