Perfect Piping Buttercream is the absolute best recipe for frosting cakes and cookies with a great consistency just right for piping your beautiful designs. This luscious buttercream frosting is light and airy with added flavor from vanilla and almond extract.
Best Buttercream
Frosting cut-out cookies for holidays is both my favorite and most dreaded activity. I LOVE frosting the first couple dozen cookies with beautifully ornate piped designs with buttercream.
I am alone in this process though because no one else in my family is willing to help. They claim they “can’t do it as well” and therefore are unwilling to even try. Total cop out!
Frosting for cookies
So 5-6 dozen cookies and hours later I am completely burnt out. The cookies are beautiful and taste amazing, but man oh man are my hands tired and eyes weary.
Frosting cookies should totally be a family affair and it would be much more fun. When I have children, I will happily let them slather on the frosting in the ugliest of designs, mostly because that means I won’t have to frost as many cookies! 😉
Best Buttercream for piping designs
Over the years my mother and I have perfected the recipe for frosting. We were looking for a balance of taste and how it piped. We used to use a royal icing, but it didn’t taste as good.
We later moved to buttercream for flavor but our original recipe was too thick to get nice piping shapes from. We altered that recipe over the years and finally landed upon this recipe that is absolutely perfect.
This perfect piping buttercream is our go-to frosting for everything from cookies to cupcakes!
How to make the best buttercream?
I could pretty much lick a bowl of this buttercream and be one happy woman. The addition of vanilla AND almond extract gives it a great flavor that we all love. It sets it apart from plain frosting.
It is important to only use gel or paste food dye
when making your frosting, because the liquid dyes will alter the consistency a surprisingly great deal. Liquid dye will take your luscious buttercream from the perfect consistency, to a runny consistency that won’t hold it’s shape in a quick hurry.
How to pipe buttercream?
I separate my batch of buttercream into 5 or 6 bowls and dye each bowl of frosting to my desired consistency. I have never found a dye that will get me a true red, so if you have any secrets for a rich Christmas red, I would love to hear them!
Grab your piping bags and decorating tips and you are ready to fill them up. I like to turn the bag half way inside out and set it in a tall glass. This makes it easier to scoop the buttercream into the bag if I am doing it along.
After your bags are filled it’s time to dream up all sorts of amazing designs for your cookies or cake that have the added bonus of tasting great!
More baked goods perfect with buttercream!
While we could eat buttercream right from the spoon, it’s probably best to serve it on a cake or cookie. Here are some other great recipe that you can use buttercream with.
- Fresh Strawberry Ombre Cake
- Frosted Sugar Cookies
- Pumpkin Cake Bars – Swap out the cream cheese frosting for buttercream
Perfect Piping Buttercream Recipe
Equipment
Ingredients
- 1 c. shortening butter flavored
- 1 c. butter
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 7 1/2 c. powdered sugar
- 1/3 c. heavy whipping cream
- gel or paste icing dyes
Instructions
- In a large bowl, beat the shortening and butter until smooth and fluffy. Add the vanilla, almond extract and cream and mix until smooth.
- Add the powdered sugar 1-2 cups at a time, mixing well between each addition. Beat the frosting for an additional 4-5 minutes until light and fluffy.
- Using a toothpick, add the tiniest amount of dye at a time to the bowl of frosting to control your color. These dyes will color the frosting quickly, so there is no need to add too much.
Peggy Navey says
Made this today. DELISH!!
Susan McDowell says
Hi Danielle, I love this frosting have used it 7 times for cupcakes, I now need to decorate a large tiered cake and was wondering if I can just us additional heavy cream to thin for my crumb coat? Thanks so much for the great recipe!
Danielle Green says
Hi Susan, I am happy to hear you have enjoyed the recipe! I don’t actually decorate cakes and do crumb coats, so unfortunately I am not much help in that department.
Susan McDowell says
Thank you and this does work just great.
Susan McDowell says
Hi Danielle, I love this frosting have used it 7 times for cupcakes, I now need to decorate a large tiered cake and was wondering if I can just us additional heavy cream to thin for my crumb coat? Thanks so much for the great recipe!
Prerna Paul says
Hi.. Do you mean icing sugar by powdered sugar?
Danielle Green says
I’m guessing that is the same thing. It is also called confectioners sugar here.
Marisa says
Do you think the all butter version will hold up at room temp as well as the one that’s part shortening?? I have had a problem with butter cream frostings melting and flowers not holding their shape in past
Danielle Green says
I would imagine so seeing shortening is much firmer at room temperature than butter.
Prerna Paul says
Hi Danielle.. I’m thinking of making this frosting for my son’s birthday.. Just had a quick question.. I live in Australia.. By powdered sugar do you mean icing sugar? We get only vegetable shortening block called Copha here so I’m gonna give the all butter one a try.. Thanks
Roni Filla says
Wow, I can’t wait to try this recipe. So many other’s that I have tried is no way pipable. What is funny is ..My Mother was a Professional Cake baker, decorator thanks to the Wilton Cake classes years ago. She doesn’t live close to me so we talk a ton about what I do wrong. LOL Having just purchased some Russian extra large Piping tips off Amazon, I will try this recipe for cupcakes, and try the New Piping Tips. I have the most trouble with the consistency being stout enough in most recipes, then I add more P Sugar then more extract…etc to try to get something pipaable. I then give up the piping part and spread it on. My Mom just laughs at me…I keep plugging on…maybe taking the Wilton Classes is in my future.
Danielle Green says
Haha, that sounds like a lot of pressure to live up to! I hope this recipe does the trick for you. 🙂
Judy says
I tried this recipe and it was not firm and did not hold up to my piping designs. I used margarine, could that be why? I also have yet to find a recipe that is firm enough to keep its shape.
Danielle Green says
Margarine has a slightly different consistency. I’ve made it all butter and while delicious, the Piping didn’t hold up quite as well either. Stick to the recipe and it should be great.
Roni Filla says
Wow, I can’t wait to try this recipe. So many other’s that I have tried is no way pipable. What is funny is ..My Mother was a Professional Cake baker, decorator thanks to the Wilton Cake classes years ago. She doesn’t live close to me so we talk a ton about what I do wrong. LOL Having just purchased some Russian extra large Piping tips off Amazon, I will try this recipe for cupcakes, and try the New Piping Tips. I have the most trouble with the consistency being stout enough in most recipes, then I add more P Sugar then more extract…etc to try to get something pipaable. I then give up the piping part and spread it on. My Mom just laughs at me…I keep plugging on…maybe taking the Wilton Classes is in my future.
Melanie Theil says
Hi Danielle, does the powdered sugar need to be sifted before using in this recipe?
Danielle Green says
I don’t sift it at all Melanie.
Melanie Theil says
Okay. Thank you.
Rachel Robbins says
I have been baking for many years & this frosting is without a doubt the very best frosting recipe that I have ever used! I made Valentine cookie cut-outs a few days ago & was planning on frosting them the next day. I made up the frosting & then I had a family emergency, so I covered the bowl & put it in the fridge. I wasn’t able to get back to it for a couple of days, but when I did, the frosting was still great! I had so much frosting left over that I made Red Velvet cupcakes today & used the rest of the frosting on them. Yummy! Thanks for sharing this wonderful recipe with everyone!
Danielle Green says
Thanks for the great compliment Rachel!
Rachel Robbins says
I have been baking for many years & this frosting is without a doubt the very best frosting recipe that I have ever used! I made Valentine cookie cut-outs a few days ago & was planning on frosting them the next day. I made up the frosting & then I had a family emergency, so I covered the bowl & put it in the fridge. I wasn’t able to get back to it for a couple of days, but when I did, the frosting was still great! I had so much frosting left over that I made Red Velvet cupcakes today & used the rest of the frosting on them. Yummy! Thanks for sharing this wonderful recipe with everyone!
Alicia says
If I want to substitute the heavy whipping cream, how much milk should I use?
Danielle Green says
Use the same amount!
Jodi Mouton says
I am new to piping and am starting with cupcakes. I have done a couple ‘practice runs’….some more successful than others….but the common trend is I need to make my own icing. I have been searching for the best recipe and this appears to be it!!! My ‘debute’ will be our annual HUGE Super Bowl party this Sunday. What is your recommendation…..make the cupcakes and icing Saturday or Sunday? I’m leaning toward Saturday because my husband takes over the kitchen Sunday making a HUGE homemade chicken and sausage gumbo. What is your recommendation? If I make everything Saturday should I refrigerate the cupcakes and icing then decorate Sunday? Any other tips or Wise words of wisdom??
Thanks!!!
Danielle Green says
The icing can easily be stored in the refrigerator for a few days before. Just make sure to bring it to room temp before pipping. As for the cupcakes, they are always best made the same day, but they will still be very good made the day before. Don’t refrigerate the cupcakes or they will dry out! Simply store them in an airtight container. The frosting doesn’t technically need to be stored refrigerated, because the high sugar content preserves the butter and cream for a couple of days.
Jodi Mouton says
I am new to piping and am starting with cupcakes. I have done a couple ‘practice runs’….some more successful than others….but the common trend is I need to make my own icing. I have been searching for the best recipe and this appears to be it!!! My ‘debute’ will be our annual HUGE Super Bowl party this Sunday. What is your recommendation…..make the cupcakes and icing Saturday or Sunday? I’m leaning toward Saturday because my husband takes over the kitchen Sunday making a HUGE homemade chicken and sausage gumbo. What is your recommendation? If I make everything Saturday should I refrigerate the cupcakes and icing then decorate Sunday? Any other tips or Wise words of wisdom??
Thanks!!!
Sarah Rudis says
How long will this keep?
Danielle Green says
This will keep refrigerated for at least a week.
jessica staples says
Used this frosting recipe to decorate our sugar cookies last night. It’s delicious AND looks great!
jessica staples says
Used this frosting recipe to decorate our sugar cookies last night. It’s delicious AND looks great!
Carla Kitchens says
I’m glad to see some others like it best with all butter too. I don’t care for the mouth feel of it with shortening but was hesitant to change it if everyone else liked it with shortening. Just a personal choice but either way it’s a winner recipe.
Danielle Green says
I’m glad you could make the recipe work for your personal preference!
Carla Kitchens says
I’m glad to see some others like it best with all butter too. I don’t care for the mouth feel of it with shortening but was hesitant to change it if everyone else liked it with shortening. Just a personal choice but either way it’s a winner recipe.
Crystal F says
Hey I would like to try this recipe, but I am only making two Dozen c\ppcakes. How can I alter the recipe?
Danielle Green says
Yes, you can easily just cut the recipe in half!
Crystal F says
Hey I would like to try this recipe, but I am only making two Dozen cppcakes. How can I alter the recipe?