I am looking for a buttercream frosting recipe!!!!

I use the first recipe more than I do the second one. In both of them though, I use butter instead of shortening or Crisco. I don't like that greasy taste from shortening. Also, the first recipe can be cut in half, unless you like your frosting really really thick on the cake. It makes a lot. I hope you enjoy. Old Fashioned Butter Cream Frosting 2 2 c. shortening 3 lbs. powdered sugar (3 sm. boxes) 1 tbsp. vanilla 2/3 c. water Mix shortening and vanilla with electric mixer and bowl. Pour in one box powdered sugar and add small amount of water, once blended repeat again with another box of powdered sugar and water. Once blended, repeat one more time. Mix for just a few minutes until smooth. OLd Fashioned Butter Cream Frosting 10 tbsp. flour 2 c. milk 1 c. Crisco 1 c. butter 2 tsp. vanilla 2 c. sugar Put milk in saucepan over low heat. Add flour, 1 tablespoon at a time. Stir constantly until smooth. Let cool. Meanwhile, mix Crisco, butter, vanilla and sugar. When flour mixture is cooled, beat everything together until smooth.

BUTTER CREME FROSTING 1 c. whole milk 4 tbsp. flour 2 2/3 to 3 c. powdered sugar 2 sticks sweet butter, softened 1-2 tsp. vanilla In pot on stove, heat milk and flour, stirring constantly to make thick paste. Let cool. While paste is cooling, mix 2 2/3 cups sugar, butter, and vanilla in large mixing bowl. Beat mixture until very smooth and fluffy. Then add paste and continue beating until very smooth again. May add additional 1/3 cup powdered sugar if frosting doesn't appear very smooth or creamy.

I love Alton Brown and Good Eats. I have used many of his recipes with great success. He did a whole show on frosting. It was called "The icing Man cometh". I thought maybe you might like to try his recipe. Buttercream Frosting Recipe courtesy Alton Brown 4 eggs, room temperature* 1/2 cup sugar 1/2 cup dark corn syrup 10 ounces butter, cubed and at room temperature In a large mixing bowl, whip the eggs until light and fluffy. In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture. Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

here are some users' submitted recipes from allrecipes.com Buttercream Frosting SUBMITTED BY: Diana Wilson "'This basic buttery frosting has unmatchable homemade taste,' assures Diana Wilson of Denver, Colorado. 'With a few simple variations, you can come up with different colors and flavors-from orange, lemon and mint to chocolate and peanut butter.'" INGREDIENTS * 1 cup butter (no substitutes), softened * 8 cups confectioners' sugar * 2 teaspoons vanilla extract * 1/2 cup milk DIRECTIONS 1. In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency. For Chocolate Frosting: Substitute 1/2 cup baking cocoa for 1/2 cup of the confectioners' sugar. For Peanut Butter Frosting: Substitute peanut butter for butter. For Lemon-or Orange-Flavored Frosting: Substitute lemon or orange juice for milk and add 1 teaspoon grated lemon or orange peel. For Almond-or Peppermint-Flavored Frosting: Substitute almond or peppermint extract for the vanilla. Liquid or paste food coloring may be added to match flavoring (green for mint, for example) or for contrast when decorating. Creamy Buttercream Frosting SUBMITTED BY: Julie Mader "The success of this frosting is in the technique, not the ingredients. It's so creamy and not too sweet." INGREDIENTS * 2 cups butter, softened * 1 cup heavy whipping cream * 1 cup confectioners' sugar DIRECTIONS 1. In a large bowl, Whip the butter on high speed, occasionally scraping down the sides of the bowl. Whip until double in volume. This takes a very long time, approximately 10 minutes. 2. While still whipping, drizzle in the heavy cream. Continue whipping until the mixture is stiff, approximately 2 to 4 minutes. 3. Add 1/2 of the confectioners sugar and whip until smooth. At this point, you can taste the frosting and determine if you would like to add more sugar to sweeten to taste. 4. Thickly frosts top and sides of two 9 inch cakes. Best Buttercream Frosting SUBMITTED BY: Jennifer "Best buttercream frosting--great for Aunt Mary's Chocolate Cake!" INGREDIENTS * 1 cup butter, softened * 1 cup white sugar * 4 tablespoons all-purpose flour * 1 cup milk * 1 teaspoon vanilla extract DIRECTIONS 1. In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature. 2. With an electric mixer, beat butter and sugar until fluffy. 3. Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency