Ultimate Frosting

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: Frosts 24 cupcakes or 2-layer 8-inch cake
Difficulty: Easy
Calories: ~210 per serving (2 tablespoons)

 Why This Is the Only Frosting Recipe You Need

If you’re tired of frosting that’s too sweet, too buttery, or melts off your cupcakes—meet your new favorite: Ultimate Frosting.

This is the gold standard:
 Pipeable
 Smooth and creamy
 Not overly sweet
 Holds shape in warm rooms
 Customizable for flavors and colors
 Beginner-friendly

It strikes the perfect balance between American buttercream’s simplicity, Swiss meringue’s silky texture, and whipped frosting’s lightness.

Whether you’re frosting birthday cupcakes, wedding cakes, or just baking for fun, this frosting never lets you down.

 Ingredients

Base Ultimate Frosting Recipe:

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• ½ cup vegetable shortening (for stability; optional but highly recommended)

• 4 cups powdered sugar, sifted

• 2–4 tbsp heavy cream (or milk for a lighter version)

• 1 tbsp vanilla extract (or vanilla bean paste for extra flavor)

• Pinch of salt (to cut sweetness)

 Instructions

 Step 1: Beat the Butter and Shortening

In a large mixing bowl (or stand mixer fitted with a paddle or whisk attachment), beat the softened butter and shortening together on medium-high speed for 2–3 minutes, or until light, fluffy, and pale in color.

Tip: Room-temperature butter should leave a slight dent when pressed but shouldn’t feel melty.

 Step 2: Gradually Add Powdered Sugar

Turn the mixer to low and add the powdered sugar one cup at a time, beating well between each addition.

Scrape down the bowl as needed. Once all sugar is added, increase the speed and beat for 1–2 minutes.

Note: Sifting the powdered sugar ensures a silky-smooth finish and prevents clumps.

 Step 3: Add Vanilla, Salt & Cream

Add:

• Vanilla extract

• Pinch of salt

• 2 tbsp heavy cream

Beat on medium-high for another 1–2 minutes, or until the frosting is creamy and smooth.

If the frosting is too thick, add 1 tablespoon of cream at a time until desired consistency is reached. If too thin, add ¼ cup powdered sugar at a time.

 Step 4: Color or Flavor (Optional)

Want colored or flavored frosting? Here are your add-in options:

 Color Options:

• Use gel food coloring for vibrant hues without affecting consistency.

• Natural options: beet powder (pink), matcha (green), blueberry powder (blue), turmeric (yellow).

 Flavor Variations:

• Chocolate: Add ½ cup unsweetened cocoa powder or 6 oz melted cooled chocolate.

• Lemon: Add 1 tbsp lemon juice + zest of one lemon.

• Strawberry: Add ¼ cup freeze-dried strawberry powder.

• Espresso: Add 1 tbsp espresso powder dissolved in 1 tsp water.

• Maple Cinnamon: Add 1 tbsp maple syrup + ½ tsp cinnamon.

You can customize this base endlessly to match your dessert flavor!

 Storage

Important: Always store in an airtight container. Frosting absorbs odors easily!

 Nutritional Info (Per Serving – 2 Tbsp)

Note: Based on standard recipe using butter and shortening.

 How to Use Ultimate Frosting

This recipe makes enough to frost:

• 24 cupcakes with a generous swirl

• One 2-layer 8-inch cake

• One 9×13 sheet cake

Ideal for:

• Piping rosettes, swirls, ruffles, and borders

• Layered celebration cakes

• Filling between cookies or cake layers

• Dipping strawberries or graham crackers

• Birthday cakes, cupcakes, smash cakes, and more!

 Pro Tips for Perfect Frosting

• Room Temp Matters: Butter too cold = lumpy frosting. Too warm = greasy texture.

• Whip Long Enough: For that ultra-smooth and fluffy finish, beat longer than you think (but not too long or it’ll break).

• Shortening Adds Stability: Especially helpful in warm or humid climates.

• Don’t Overdo the Sugar: Taste before adding all 4 cups. Some people prefer it less sweet.

• Pipe Test: Scoop frosting into your piping bag before decorating your whole batch—adjust if needed.

 FAQ

Can I make this frosting without shortening?

Yes! Replace it with more butter, though it may be a little softer at room temperature.

How do I make it whiter?

Use clear vanilla extract and beat it longer. You can also add a tiny drop of violet food coloring to neutralize the yellow tint of butter.

Can I make it dairy-free?

Yes—use plant-based butter and non-dairy milk (like oat or soy). The texture may be slightly different but still delicious.

Can I reduce the sugar?

You can use as little as 2½ cups, but note it will be less stiff and pipeable. You may need to chill it before piping.

 Conclusion

Whether you’re frosting cupcakes for a party, piping roses for a wedding cake, or simply looking for a reliable, creamy topping for any dessert, this Ultimate Frosting is the go-to.