Never Fail Icing (Butter Cream) is a super versatile frosting, and it is my go-to frosting when making a cake or cupcakes. I love this recipe because it comes out perfect every time.
My MIL gave me this recipe many years ago. It has become my go-to recipe for cakes, cupcakes, and bars. It only takes five ingredients to make this creamy fluffy frosting.
Another thing about this recipe is it is easy to turn it into a creamy chocolate frosting. Just by adding cocoa, you can make one of the best-tasting chocolate frostings. I gradually add the cocoa until I have the correct chocolate flavor that I am looking for.
Helpful Tips
- The butter should be at room temperature. If the butter is too cold, it will not combine with the other ingredients very well.
- Use real butter and not margarine for the best flavor.
- This recipe uses raw egg whites. You can use pasteurized egg whites in place of the raw egg whites.
- Use an electric mixer to make the recipe. The recipe calls for the ingredients to be beaten until fluffy. I don’t believe beating the frosting by hand would be sufficient enough to get the frosting to the correct consistency.
- This makes enough frosting for 24 cupcakes, a layer cake, or a nine-by-thirteen-inch cake.
- This frosting freezes well. Place in an airtight container and freeze for up to 3 months.
- When using frosting that has been frozen, thaw in the refrigerator until thawed. The frosting should be re-whipped before using it with an electric mixer once it is thawed.
These are the ingredients you will need for the buttercream frosting
- Egg Whites – You can use pasteurized egg whites instead of raw egg whites.
- Shortening – Vegetable shortening is recommended.
- Butter – I use salted butter, but you can use unsalted.
- Salt – Just a dash is used. I add it even though I am using salted butter.
- Powdered Sugar
- Vanilla
Steps for making this recipe
Steps one and two
Beat the shortening, butter, and egg whites in a large bowl until well combined. Add the powdered sugar and salt to the butter mixture.
Steps three and four
After the powdered sugar is mixed in, add the vanilla. Beat the frosting until fluffy and light.
Here are some cake recipes that would work well with this recipe
If you make this Never Fail Icing (Buttercream) I would love to hear about it! Please leave me a comment and a rating.
Never Fail Icing (Butter Cream)
Ingredients
- 3/4 cup shortening
- 1/4 cup butter 1/2 stick
- 2 egg whites
- 3 3/4 cups powdered sugar
- dash salt
- 1 teaspoon vanilla
Instructions
- Beat together the shortening, butter, and egg whites in a large mixing bowl.
- Add the powdered sugar and a dash of salt and beat together.
- Add the vanilla and beat until the frosting is creamy and fluffy.
Notes
- Use real butter for this recipe for the best results.
- Have butter at room temperature. This will help to blend with the other ingredients.
- Use pasteurized egg whites to keep the recipe safe.
- The frosting can be frozen in an airtight container for up to 3 months.
- If using the frosting after it has been frozen, it will need to be reblended.
- It is super simple to make this vanilla frosting into chocolate. Add cocoa to taste and beat it in.
Nutrition
This recipe was originally published on December 10, 2011. It has been updated with new content and pictures on February 6, 2025.
Not a fan of shortening…Can I just use butter instead?
Hi Angie, I have never tried making this frosting with all butter. I don’t see why you couldn’t make it with a butter if you don’t like shortening. Just remember that the recipe maybe a little different if you use all butter.
I have been using this recipe for over 30 years and love it. It is my go-to recipe when frosting cakes or cupcakes.
It’s always helpful to have a ‘catch all’ recipe like this for frosting! Birthday cakes…cupcakes…a spoon…so many ways to eat it!