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How to Make the Best Butter Cream Frosting - Mom's Recipe !!!

Updated on October 16, 2014

The Most Delicious Cake Frosting in the World

My Mom is the best cook ever. She is not a fancy chef or college educated, she is just a down home cook from the south. Her fried chicken can't be beat, her chicken and dumplings are to die for. She makes a chicken casserole that everyone asks for the recipe and the church never fails to contact her for baked goods whenever there is a church function. You see, even though my mom is a great cook, she is even a better baker. Her homemade cookies and brownies are an experience unto themselves. However, the one thing that my mom is the most famous for is her butter cream frosting. This frosting is drop dead delicious ! Smooth, creamy, tasty and it never gets hard, no matter how long it is left out at a party. It is always soft and delicious.

It is also awesome on many different kinds of cake. Banana nut is my favorite, but chocolate is also really yummy. It is so versatile, you can put coconut in it, or slivered almonds. Many kinds of flavoring are also very tasty, however, putting fresh fruit in it is not a good idea, as it make it too runny. If you want fruit, slice it and put it on top.

~photo courtesy of

Mom's Personal Baking Tips - 80+ Years of Baking Experience

  1. Prepare to Bake. An hour or so before you plan to bake, take out the eggs and any fat (like butter) and liquid (like milk) out of the refrigerator and set them out to let them warm up. Using chilled ingredients can cause your batter to curdle.
  2. Preheat your oven at least 15 to 20 minutes before you will need to use it.
  3. If you use glass cake pans you should lower the heat, as they cook more quickly. 20 to 25 degrees is good.
  4. Do not over fill your cake pan. It should only be filled 1/2 to 2/3 at the very most.
  5. Always beat the batter a little more than the recipe calls for. It tends to make the cake a bit lighter and fluffier.
  6. If you find your cakes are dry, it usually means you are baking at too high a temperature. If your cooking at the prescribed temp, then your oven may need to be calibrated.
  7. Don't open the oven door until the cake is nearly done. Opening the door too many times can actually cause a cake to not bake properly, since the oven cannot maintain temperature if the door is constantly opened.
  8. Make sure the cake is totally cool before you begin to frost it. If it's not, it will change the consistency of the frosting and it can be a runny disaster.
  9. Make sure to "dust" the top of the cake with a paper towel to get rid of the crumbs, so they don't get mixed in with the icing and spoil the smoothness. If you find your cake "crumbing," it may be overcooked, and you may have to wipe the spatula clean, every time you dip it back into the bowl for more frosting.

Experience is the Best Teacher !

Mom's Mixer Recommendation

My mom has been cooking since she was a child. She was raised on a farm down south and learned to cook from her mother, on a wood burning cook stove. Can you imagine ? Just regulating the temperature would be a nightmare! If a person could learn to cook well with equipment like that, imagine what they could do now.

Over the years, my mom has used a lot of different kinds of mixers for baking. For the last thirty years, she has used nothing by KitchenAid stand mixers. She says she feels they do the best job, and while they are expensive, they last a very long time and are definitely worth it. She swears by them and has bought KitchenAids for me and both my sisters.

~photo courtesy of

KitchenAid Classic Stand Mixer - 10 Speed

Comes with three attachments:

1) a flat beater for making batter, meat loaf, and all textures in-between

2) a wire whip for egg whites, mayonnaise, and more air-infused creations

3) a hook for mixing and kneading yeast doughs

14 inches tall this mixer includes a spiral-bound instruction guide with mixing tips and 67 recipes.

How to Use a Stand Mixer Video - Why You Should Use a Stand Mixer


Mom's Butter Cream Frosting

Secret Family Recipe !


1 egg white

1 cup white granulated sugar

1 pinch of salt

1/2 cup of Crisco

1 stick of real butter

1 and 1/2 teaspoons of vanilla

1/2 cup of lukewarm milk (whole or 2%)

With a mixer on medium, beat the egg white until foamy

Slowly add sugar and a pinch of salt

Slowly add Crisco, butter and vanilla

When well mixed, very slowly add the lukewarm milk

Beat until smooth and all the sugar is melted and frosting is no longer grainy

~photo courtesy of

Ateco Natural Wood Spatulas - Mom's Preferred Spatula

Mom prefers a straight spatula for spreading frosting. She said she feels the curved ones are awkward to handle and more difficult to control when frosting the sides of a cake. She also prefers a wooden handle over plastic, as it is easier to keep a grip on and less slippery.

How to ice a cake with buttercream frosting video

Low Profile Cake Frosting Turntable - 12 inch x 2 inch

Perfect base to put your cake so you can turn it as you frost. It makes it much easier !

Great Flavorings to Use in Butter Cream Frosting - Mom Never Uses Food Coloring, Just Flavoring

After your frosting is made, switch the mixer to low and add your flavoring. One to three teaspoons, depending on how strong you want the taste. Add slowing, taste testing frequently.

Betty Crocker's Cake Decorating with Cake Recipes for Every Occasion - For Beginners !!!

Have you ever wanted to learn how to decorate cakes ? This is the book for you. Easy techniques for beginners !

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  • Lorelei Cohen profile image

    Lorelei Cohen 3 years ago from Canada

    I have always done up a butter frosting for my cakes and have heard the term butter cream frosting but never tried it with egg or Crisco in it. Yours looks much creamier than my standard frosting mix.

  • boutiqueshops profile image

    Sylvia 3 years ago from Corpus Christi, Texas

    YUM ~ buttercream frosting is my favorite go-to frosting. Have to try this one, it's a bit different from mine. Sounds delish!

  • profile image

    MaggiePowell 4 years ago

    I'm going to have to give this recipe a try... it's different from the one I make, mine uses powdered sugar. My mother always made this wonderful Cheesecake with Cherries on top. YUM.

  • Gypzeerose profile image

    Rose Jones 4 years ago

    Buttercream frosting, are you kidding me? Yum. Pinned to my cakes board and blessed.

  • chas65 profile image

    chas65 5 years ago

    Just added to my wife's recipe book. Hopefully will soon be adding a few recipe lenses.

  • Ramkitten2000 profile image

    Deb Kingsbury 5 years ago from Flagstaff, Arizona

    I do actually have a lot of family recipes, and I know from being on the eating end of those that many really are great. I just haven't gotten around to attempting many of them myself. As far as your recipe, though ... yum! I'd love to lick the bowl! Also, thanks for the tip about glass pans. I didn't know that.

  • SheGetsCreative profile image

    Angela F 5 years ago from Seattle, WA

    I have a few that I've added to lenses (mostly things my grandmother made). Love your mom's tips!

  • Jadelynx-HP profile image

    Tracey Boyer 5 years ago from Michigan

    @Lenskeeper: I love goulash, I hope to see that lens soon ! Thanks for the blessing.

  • Lenskeeper profile image

    Lenskeeper 5 years ago

    My mom's goulash, which I made vegetarian. Maybe I'll write a lens about it :)

    I like the cooking tips and the recipe for butter cream frosting. Maybe I'll adapt that to fit my veg lifestyle as well. Great Job. Blessed by this Squid Angel...

  • Jadelynx-HP profile image

    Tracey Boyer 5 years ago from Michigan

    @BestRatedStuff: Give it a me ! Thanks for stopping by.

  • BestRatedStuff profile image

    BestRatedStuff 5 years ago

    The tips are so clear, and the recipe it sounds simple and delicious.