- ½ cup butter, shoftened
- 1/3 cup shortening
- 1 pound (about 4 cups) powdered sugar
- ¼ tsp salt
- 1 tsp vanilla
- 2-3 Tbsp whole milk
Cream together butter and shortening. Add powdered sugar one cup at a time, moistening with milk 1 Tbsp at a time as needed. Add salt, vanilla, and additional milk as needed for desired consistency.
Chocolate Buttercream
- ½ cup butter, softened
- 1/3 cup shortening
- 1 pound (about 4 cups) powdered sugar
- ¾ cup unsweetened cocoa
- 1 tsp vanilla
- 2-3 Tbsp whole milk
- ¼ tsp salt
Cream together butter and shortening. Sift powdered sugar and cocoa together, then add one cup at a time, moistening with milk 1 Tbsp at a time as needed. Add salt, vanilla, and additional milk as needed for desired consistency.
Perfect Cream Cheese Frosting
- 8 oz. Neufchatel cream cheese (1 package), softened
- ½ cup butter (1 stick), softened
- 1 pound powdered sugar (about 4 cups)
- 1 tsp. vanilla
Cream together butter and cream cheese. Add powdered sugar one cup at a time. Add vanilla.
Key Lime Frosting:
- 1 stick softened butter
- 1/3 cup shortening
- 1 pound of powdered sugar (about 4 cups)
- 1/2 tsp. vanilla
- 2 Tbsp Key lime juice
- 1 to 2 tsp finely chopped lemon zest (to taste)
- 1-2 Tbsp of milk only if needed.
Cream together butter and shortening. Add powdered sugar one cup at a time, moistening with Key Lime juice 1 Tbsp at a time. Add lemon zest, and additional milk if needed for desired consistency.
Feel free to add more or less of the key lime juice and lemon zest based on your own preference!
Pina Colada Frosting:
- ½ cup butter (1 stick), softened
- 1/3 cup shortening
- 1 pound powdered sugar (1 box or about 4 cups)
- ¼ cup Malibu Coconut Rum
- 1 Tbsp Pineapple juice
- 2 Tbsp finely shredded coconut
Combine butter and shortening, beat until smooth. Add powdered sugar, 1 cup at a time. Add a few tablespoons of the rum as the mixture gets dry. Add pineapple juice and coconut, mix thoroughly. Add the remaining rum until icing reaches desired consistency.
1 recipe will cover 1 batch of box mix cupcakes. Use 1 ½ or 2 recipes to cover vanilla cupcake recipe (depending on how much icing you like on your cupcakes)
Sprinkle with coconut flakes, and garnish with a pineapple chunk and a cherry.
1 recipe will cover 1 batch of box mix cupcakes. Use 1 ½ or 2 recipes to cover vanilla cupcake recipe (depending on how much icing you like on your cupcakes)
Sprinkle with coconut flakes, and garnish with a pineapple chunk and a cherry.
Marshmellow-Meringue Topping
I found this recipe on Martha Stewart’s website (Click Here), but felt that it needed a little more vanilla
- 8 large egg whites
- 2 cups sugar
- ½ tsp cream of tartar
- 2 ½ tsp vanilla extract
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately
1/2 cup softened butter (1 stick)
1/3 cup shortening
1/4 cup Simply Jiff peanut butter (yes, the brand does matter in this case. Get the white-labeled 'Simply' Jiff jar)
4 cups powdered sugar (1 pound package)
2-4 Tbsp Godiva Chocolate Liquor or Horizon chocolate milk
Beat together the butter and shortening. Add peanut butter. Slowly beat in powdered sugar, adding the liquor/milk as needed. Use as much or as little liquid needed to reach desired consistency.
