Butter Shortening Frosting
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Butter and shortening teamed up with powdered sugar to create a rich, stable frosting. Salt cuts through the sweetness, balancing the flavors. Gel colors mix without weighing down the texture. Water or milk thins as needed, perfect for piping or spreading. The combo keeps it firm but creamy. Mixing slowly avoids clouding sugar dust everywhere. Flavors come in late, blending fully without losing punch. Texture is tactile, not total smooth. A few adjustments and it’s ready for any cake task.
Prep:
21 min
Cook:
0 min
Total:
21 min
Servings:
Enough for 8 to 10 inch cake layers
#frosting
#cake decorating
#baking
#butter shortening blend
#stable frosting
Butter and shortening, strange couple but work nicely. Butter for flavor, shortening for structure. Tried butter only before, ended up melting down cake sides on humid days. Shortening anchors it, adds shelf life too. Powdered sugar slow added—never rushed—keeps dust contained, clean mixer. Salt sneaks in to cut saccharine overload, subtle but necessary. Flavor extract last, so it sings without fading. Gels, the color game-changer; liquid messes texture. Milk or water refines texture; freeze-dried humidity kills smoothness sometimes. When I pipe, consistency is king; too thick, breaks; too thin, blob. Over years, nailed this balance. Cake decorating isn’t a science, it’s feeling the frosting. Smell deep vanilla hit, look for glossy surface, texture like thick cloud. Master these and frost confidently every time, no guesswork.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup vegetable shortening
- 1/4 teaspoon salt
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract or almond extract
- 2 to 3 tablespoons whole milk or water
- gel food coloring optional
About the ingredients
Swapping butter was a lesson. Butter’s taste rich, but softens drastically on warm days, making cake slide off. Enter vegetable shortening, tasteless but structurally heroic. It’s a bit waxy if too much, so keep ratio almost 1 to 1 or less. Salt might look tiny but essential for cutting through sugary domination. Powdered sugar varies brand to brand; sift to prevent lumps or gums. Chill butter a touch but not rock hard; too cold and you’ll fight lumps. Vanilla is easiest but don’t shy from almond or coconut extract if adventurous. Gel color works best; liquid dyes water down frosting, making it runny or dull. Milk or water helps loosen but add very sparingly—3 drops can tip consistency. Use whole milk for creaminess; water if counting calories or neutral taste.
Method
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- Toss softened butter, shortening, and salt in mixer bowl. Whip medium-high, creamy but not too fluffy. Butter should soften further, shortening melts slightly, getting a pillowy base.
- Slowly pour powdered sugar cup by cup, scraping sides after each. Keep speed low to avoid sugar dust clouding the kitchen. The mixture thickens, dry at first, keep mixing till it feels like soft dough.
- Add vanilla or almond essence now, crucial for flavor boost. Mix well till fully absorbed, watch gloss return indicating full combo.
- Here’s where color or additional flavor oils come in. Use gel, not liquid. Gel holds up, doesn’t dilute. Mix just enough to swirl colors in, don’t overdo or texture breaks down.
- If thick like frosting bricks, drip milk or water one teaspoon at time, beat after each. Watch texture relax; should be light but hold shape. Too thin means runny disaster; too thick, crackly cake topping.
- Test by finger or spatula: hold stiff swirls but still yielding under pressure.
- Cover bowl with damp cloth or plastic wrap to prevent crust formation if waiting before use.
Cooking tips
Step one, get butter and shortening to room temp but not melted; soft enough to poke but hold shape. Mix till creamy, pale texture visually cues readiness. Gradual sugar addition kills airborne dust—a mess when rushed. Sensory check: mixture should feel like damp sand at start, then firm after sugar blends in. Add flavor and coloring cautiously; mix on low to keep smooth. Color develops as you mix, watch swirls blend but don’t overwork once uniform. If get gritty, sugar not dissolved enough or butter cold. Adjust with small milk amounts if dry or cracking when piping. Cover tightly if waiting; frosting forms crust otherwise. Best when you can drag spatula through frosting and see clean trails but still holds peaks. This frosting can pipe detailed flowers or spread fast for rustic look—very forgiving once hit consistency sweet spot.
Chef's notes
- 💡 Keep butter and shortening soft but cool. Too warm means runny mix, too cold lumps. Tug butter from fridge, poke with finger; should give but keep form. Shortening melts faster; watch mix texture early on. If dust flies, slow sugar dump spoon by spoon. Slow speed keeps dust down, keeps mixer clean. Texture shifts from gritty to damp sand feel then doughy; key sensory cue to stop pouring sugar.
- 💡 Add vanilla or almond extract late, after sugar fully in. Early add dulls flavor punch. Watch for gloss return, mix thick but shiny. Gel color goes last or frosting breaks down. Only swirl in color barely; overmix saps structure. Use gel, not liquid or frosting thins unpredictably. Use frosting spatula or paddle on low speed — no high speed or sugar dust poofs everywhere.
- 💡 Milk or water thins but tiny amounts only. A teaspoon or less at a time. Test often. Finger test for hold and give. Too thin = runny disasters; too thick = rigid peaks crack. Light drips, beat, check texture. If too thick, add liquid. If too thin, add powdered sugar but carefully; helps firm up. Chill if waiting; cover tight to prevent crust; crust ruins pipe lines.
- 💡 Mix slow, consistently; fast whips air and dust. Texture tactile, not fully smooth but no gritty sugar crunch. If gritty, butter too cold or sugar not sifted well. Adjust with small milk drizzles. Whip medium speed only to keep pillowy base. Whip sounds change too, dull thuds turn fluffy swooshes as sugar blends. Visual check: pale but creamy-colored with cloudlike structure.
- 💡 Shortening ratio close to equal butter. More shortening = waxy feel, less flavor. Less shortening = softer frosting that melts on humid or warm days. Balance anchors structure and flavor. Salt tiny but critical; cuts saccharine overload. Powdered sugar varies; always sift. Vanilla easiest extract, almond or coconut for twists. Whole milk adds creaminess, water neutral but risk thinning. Color gels best not liquids for lasting mix integrity.
Common questions
Why add shortening to butter?
Butter melts fast, especially warm days. Shortening anchors texture, stops sliding. Less flavor, more structure. Blend it roughly half and half for stable, creamy icing. Stop butter-only fails.
Can I use liquid food color?
Liquid messes texture. Runs mix thinner. Colors dull. Gel colors hold, swirl easily. Liquid might work with very small amounts but risks breaking frosting.
What to do if frosting too thick?
Drip milk or water one teaspoon at a time. Beat slow after each drip. Test texture often. If still thick, try more liquid sparingly or add sugar if too runny. Too thick cracks on cake, breaks piping tips.
How to store leftover frosting?
Cover bowl tightly with plastic wrap or damp cloth. Refrigerate if long wait but temper before use. Warm slightly to soften. Keep air out to prevent crust. Can freeze for quick stash, thaw gently. Avoid dry spots and skin.
