You may be able to bake a cake already, but if it still feels incomplete, learn how to make buttercream frosting. Since it can also be used for spreading and decorating cakes, you can now complete your own cake design in one go. Buttercreams are also popular toppings for cupcakes, sponge cakes, butter cakes and other desserts.  Consistency is the key to making a good buttercream frosting. Make sure to follow these directions:

1. Gather the ingredients to make about three cups of icing: a half cup solid vegetable shortening, a half cup  or one stick of butter or softened margarine, one teaspoon clear vanilla extract, easy-add clear vanilla extract, two tablespoons of milk and four cups sifted confectioners’ sugar,  which is approximately one pound. All these ingredients can be purchased from most grocery stores or baking supply outlets.

2. Mix cream shortening and butter with an electric mixer in a large bowl. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape the sides and bottom of bowl often. Once all the sugar has been mixed in, the icing will appear dry. Add milk and beat at medium speed until it is light and fluffy. Keep the bowl covered with a damp cloth until ready to use.

3. For best results, leave the icing bowl in the refrigerator when not in use. If refrigerated in an airtight container, this icing can be stored for two weeks. Rewhip before using to make it good as new or at least close to it. Avoiding mixing the refrigerated icing with the freshly made icing; otherwise, you will disrupt the refrigerated life span of the new batch. The icing will spoil faster when mixed.

4. Add two tablespoons of light corn syrup, water or milk for thin consistency icing, which is good for creating an external covering for the cake. You can easily spread this on the cake and at the sides, leaving a smoother finish. You can formulate another icing mixture to add distinctive textures on the cake.

5. Omit butter for pure-white icing of a stiffer consistency. Substitute an additional half-cup shortening for butter and add half a teaspoon colorless butter flavor. Add up to four tablespoons light corn syrup, water or milk to thin for icing cakes. The less consistent icing will be good for drawing designs or lettering messages on the cake. You can use a piping or pastry bag as an icing dispenser as you decorate your cake.

6. Try adding a little food coloring for a splash of color to decorate your cake. You can also have a variety of colors depending on your chosen design. Just make sure that the color combinations will be appealing to the eyes. Any food that is pleasing to the eyes will also be irresistible to the palate. Buttercream frosting is tasty anyway, so it can only enhance the taste of your cake. The best buttercream frosting should be creamier to the taste but not easily melted when displayed in humid areas.

Buttercream is also known as butter cream, butter icing or mock cream. It is a type of icing or filling used inside cakes or as a coating and decoration. It is simply made of creaming butter with powdered sugar. Other fats can also be used, such as margarine or lard. Colorings and flavorings are often added, such as cocoa powder or vanilla extract, like in the above recipe. When learning the art of baking cakes, don’t forget these steps on how to make buttercream frosting.