A few years ago I asked my aunt what her buttercream frosting recipe is – specifically the one she uses to top off her Texas Sheet Cake. She told me it’s the recipe that can be found in the Better Homes and Gardens cookbook and that it uses vegetable shortening and butter.
I have a Limited Edition (Breast Cancer Awareness) Better Homes and Gardens cookbook, which does not contain the recipe my aunt described. So instead I took their ‘Creamy White Frosting’ recipe and swapped out half a cup of shortening with butter in order get something close to what my aunt uses. The recipe is below.
- 1/2 c. shortening
- 1/2 c. butter (room temperature)
- 2 tsp. vanilla extract
- 4 1/2 c. powdered sugar, sifted
- 3 to 4 T. milk
- In a medium mixing bowl beat shortening, butter, and vanilla at medium speed until well combined and smooth.
- Slowly add half the powdered sugar, beating well. Add half the milk. Gradually beat in the remaining powdered sugar and enough remaining milk to reach spreading consistency.
Note: This frosts the tops and sides of two 8 or 9-inch cake layers. Halve the recipe for a 13x9x2-inch cake.