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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
wilton vanilla buttercream recipe
- Total Time: 1 hour 30 minutes
- Yield: 16 servings 1x
- Diet: General
Description
This shortening-based buttercream recipe delivers a stable, pipeable frosting with a luxurious salted caramel swirl, creating a beautiful flavor and texture contrast.
Ingredients
- 1/2 cup (115g) vegetable shortening, room temperature
- 1/2 cup (1 stick) (115g) unsalted butter, softened
- 3 1/2 cups (450g) powdered sugar, sifted
- 1/4 cup (60ml) full-fat milk, room temperature
- 1 teaspoon (5ml) alcohol-free vanilla extract
- For the Salted Caramel Ribbon:
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (30ml) water
- 1/2 cup (120ml) heavy cream, warmed
- 1/4 cup (55g) unsalted butter, cubed
- 1/2 teaspoon (2.5ml) flaky sea salt, plus extra for garnish
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Make Salted Caramel Sauce: In a medium saucepan, dissolve granulated sugar and water over medium-low heat for 3-5 minutes, stirring continuously. Increase heat and cook without stirring for 8-10 minutes until mixture reaches a deep amber color.
- Finish Caramel Sauce: Remove from heat and slowly pour in warmed heavy cream while whisking rapidly (mixture will bubble). Add cubed butter and whisk until smooth. Stir in the 1/2 teaspoon flaky sea salt, then transfer caramel to a separate heatproof bowl and cool completely for 1-2 hours until thick but still pourable.
- Cream Shortening and Butter: In a large mixing bowl with an electric mixer, beat room temperature shortening and butter on medium speed for 2-3 minutes until light, fluffy, and well combined. Scrape down the sides of the bowl frequently.
- Add Sugar and Liquid: Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until combined. Once mixture thickens, add half of the milk and vanilla extract. Alternate adding the remaining powdered sugar and milk until fully incorporated.
- Whip Buttercream for Fluffiness: Increase mixer speed to medium-high and beat for 3-5 minutes until the buttercream is light and fluffy, increasing significantly in volume. Adjust consistency if needed by adding a teaspoon of milk for a softer texture or a tablespoon of powdered sugar for a stiffer one.
- Swirl Caramel Ribbon: Dollop about 1/2 cup of the completely cooled caramel onto the surface of the buttercream. Use a knife or spatula to gently swirl through the buttercream 2-3 times to create visible ribbons; do not overmix or fully incorporate the caramel. Reserve remaining caramel for drizzling.
Notes
Ensure all ingredients, including butter, shortening, and milk, are truly at room temperature for a smooth, lump-free buttercream. Sifting the powdered sugar is crucial to achieve a light, airy texture. Avoid overmixing during the final caramel swirl to preserve the ribbon effect.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Piping
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 34 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg