Butter Cream Icing

1 December 2019

My grandma has this Butter Cream Icing recipe. Where it came from is a mystery, although she’d probably know even now if I asked her. It’s written in this old tattered notebook that she has from when she was enrolled in a baking class years and years ago. Written in perfect script on worn yellowed pages, we’ve been flipping open to that page every year that I can remember to make butter cream icing.

What I remember the most about this recipe is mixing up all the bright and wacky colors for our annual sugar cookies. Those cookies are so light and fluffy, and are perfection when topped with butter flavored icing made with powdered sugar.

I’d sneak a broken reindeer here and there, take a spoonful of icing when backs were turned, until at the end of it all I was covered head to toe in blue, yellow, green, and red icing. At that point, I’d go pop open a root beer and take a nap on the couch with the schnauzer.

This is what memories are made of. No matter how many times I tell my grandma that I love her, she will never know just how much baking with her meant to me, and how much I will always cherish this recipe in my heart.


Butter Cream Icing

Course Dessert


  • 1 cup shortening
  • 1 teaspoon salt
  • cup milk
  • ½ teaspoon butter flavoring
  • 2 lbs confectioner's sugar, sifted


  • Sift confectioner’s sugar. Mix together all ingredients until smooth. Divide in separate bowls and add food coloring. Decorate sugar cookies as desired!

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Hey, I'm Sarah

Welcome to my blog, The French Press! Here you will find my favorite recipes, adventures, and other musings. Take a look around — I'm so glad you're here!