Basic Vanilla Buttercream

December 15, 2016 |

  • Desserts
  • Frostings

I woke up today a bit confused - all because it is December and it feels like it is April. I want December type weather!  I want to be able to crank my oven on without feeling like I am in the oven. That's not good! Take this week's forecasted highs, for example:  Today 83. Tomorrow 74. Thurs 68. Fri 83. Sat 87. Sun 58. Crazy, I KNOW!!

I'll spare you the rant that is going thru my head right now because … that's how nice I am. Speaking of being nice.  Have you done any nice deeds as of late?

Today, I had to ~~return~~ exchange an item I bought last week at le Hobby Lobby.  Going there is really like going thru an obstacle course when you consider the season we are in.  A total mad house!  Seriously, is it really necessary to keep half the registers closed?

Anyway, I got in the "Return & Exchange" line which, happened to have a customer who was not exchanging or returning item(s)? There I am, with my one, yes one item to be exchanged. There they were, with their 100-ish items for purchase! Purchase, people. It did not help that my Fibromyalgia has been in full swing active mode along with a ridiculous dry cough that I have now named Joey since it seems to be a permanent feature these days. It took every ounce of remaining energy to keep myself composed during this long wait. I could've complained and given my stink eye to everyone in that store especially the said customer. I could have asked for my receipt and item to be handed back to me and just gone back on another day to exchange it but I ~~needed it~~ wanted it now!  And being the stubborn person that my mother created, I waited. With a smile. A sincere one at that!  At the end of it all, the customer felt really, really bad about the situation and apologized several times throughout the wait.

So yeah, not blowing up was one of my nice deeds today 😃

The other is this:

Recipe for Basic Vanilla Buttercream

Basic Vanilla Buttercream


  • 1 cup Hi Ratio Shortening
  • 1 tbsp Vanilla Extract
  • 1/2 tsp Lemon Extract (or Emulsion)
  • 1/2 tsp Butter Emulsion
  • 2 lbs Powdered Sugar
  • 1/2 cup Powder Coffee Creamer
  • 1/2 cup Water
  • 1/8 tsp Salt


  1. In the bowl of a stand mixer fitted with the paddle attachment, mix shortening on low speed until smooth and creamy.
  2. While that is mixing, in a microwaveable cup, combine water, salt and powder creamer. Stir to blend and dissolve. Microwave for 20-30 seconds or until heated thru. Stir and set aside.
  3. Going back to the shortening mixture, stop and scrape the bowl.
  4. Add flavoring (extracts) and resume mixing on low speed, stopping to scrape bowl to ensure extracts get incorporated well.
  5. Stop mixer and add half of the powdered sugar and resume mixing on low until well combined.
  6. Continue mixing on low speed and slowly begin to add some of the liquid mixture, allowing time to get blended well. Alternate adding the remaining sugar and liquid mixture slowly until they have both been added.
  7. Stop and scrape bowl. Resume mixing on low speed just until it smooths out.
  8. Store in an airtight container.

This recipe can easily be adjusted for flavor so feel free to try out other extracts, just be cautious with the potent ones. I prefer to use high-ratio shortening as it yields a creamier frosting and has a better taste than using store bought shortenings. Hi ratio shortening is not available in most grocery stores. It can be purchased in most specialty baking stores. I prefer to use it as I live in deep South Texas and it holds up better than traditional butter creams that use Crisco or butter would in this crazy heat. Using anything other than hi-ratio shortening will not produce the same results. I will post a non Hi-Ratio Shortening basic buttercream recipe soon? Recipe slightly adapted from My Cake School

Cori - xoxo