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Butter Cream Icing


  • 2 pounds confectioners sugar
  • 2 T. Creme Bouquet
  • 2 T. REAL vanilla
  • 1 t. salt
  • 1/4 cup hot water
  • 1 pound unsalted butter, room temperature
  • 1 pound Crisco┬« shortening


  1. In the bowl of an electric mixer fitted with a whisk attachment, add the sugar, Creme Bouquet, vanilla, salt, and hot water; mix on high speed for 8 to 10 minutes. Turn off and scrape the sides of the bowl occasionally.

  2. Add the butter and shortening; continue to mix for 8 to 10 minutes until icing is glossy and shiny.

  3. This is enough icing for a 3 layer 8" cake.

  4. Icing will keep in the refrigerator for up to one month.

    Bring to room temperature and whip again.