Crusting Buttercream

1/3 to 1/2 cup milk

2 to 3 Tbsp clear vanilla

1-1/3 cup Vegetable Shortening

3 tbsp powdered dream whip

2 lb powdered sugar


Mix your wet ingredients plus the vegetable shortening together.

Add the dream whip and powdered sugar until all of the dry ingredients have been incorporated into the wet ingredients.

Mix an additional 30 to 45 seconds.

Real Buttercream

1 cup Vegetable Shortening
1 cup (2 sticks) sweet cream butter
2 t. clear vanilla

2 lb. bag Powdered Sugar
1 T. Meringue Powder
4 T. heavy whipping cream


Beat all of your wet ingredients together with the Vegetable Shortening.

Beat your dry ingredients until mixed together completely then continue to beat it at medium speed for 3 more minutes.

Cream Cheese Frosting

1 + 1/3 cup veg shortening
16 oz cream cheese softened at room temp (2 8oz blocks)
3 tsp clear vanilla extract
3 tsp clear butter extract
2 tsp clear almond extract or creme bouquet
(or you can use 1 tsp of both – yum)
3 tbs meringue powder
1/3 tsp fine popcorn salt (or reg salt)

3 – 3.5 lbs powdered sugar

1/4c plain powdered creamer dissolved in 1/4 c very hot water
(you may use flavored creamers, if you want to infuse a flavoring) You may not need to use all of the liquid.

Cream shortening, softened cr. cheese and extracts, then mix in meringue powder and salt then add 3 tbs creamer mixture.

Chocolate Marshmallow Frosting

2 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows
4 tablespoons (1/2 stick) butter
1/3 cup plus 1 tablespoon milk
1 teaspoon pure vanilla extract

To prepare:

Sift the sugar and cocoa powder together into a large mixing bowl. Set aside.

Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners’ sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.

Use at once to frost the top of the cake of your choice.