Butter based frosting will be too soft to hold the shape well.

Actually, a buttercream frosting is typically what is used for cake decorating. But it needs to be stiff enough to hold up well yet not so stiff that it is dfficult to pipe.

Using half solid shortening (ike Crisco) and half butter in the recipe will provide the almost perfect consistency.

Decorator Buttercream Frosting:

1/2 cup solid vegetable shortening

1/2 cup butter

1 1/2 tsp vanilla or almond extract

5 cups confectioners (powdered) sugar

2-3 Tbsp milk

Cream the shortening and butter thoroughly, then add vanilla. On medium speed, add the sugar 1 cup at a time. Add the milk 1 Tbsp at a time (may not need all) and beat on high until smooth and fully blended. (you can cut the sweetness a bit by adding a dash of salt when you add the vanilla).

Makes about 3 1/2 cups

Thanks so much! That exactly what I was looking for! All the decorating tips I’ve seen is to use a stiff buttercream, this looks perfect. I was hoping for not too sweet, but as it’s for a 12 yr. old, that’s not likely a priority.

I use one very similar to gardengal's. I always add a pinch of salt...good for flavor, especially if you use unsalted butter.

Italian meringue buttercream is a bit more work than the decorator icing above but the texture is silky smooth and because it is made with only butter it is perfect to eat. The process is to combine sugar and water over medium heat until every sugar crystal is dissolved. Then increase heat to high and cook to a temp of 230. If you don't have a thermometer to check the temp you can do it the old fashioned way by dropping a bit from a spoon into ice water and checking to see if it gloms together in a soft ball that you can grasp with your fingertips. Meanwhile beat egg whites in a stand mixer until soft peaks and still shiny. When the sugar syrup is at the proper temp, pour it over the meringue in a slow stream with the mixer running at medium speed. Increase speed to high and beat until cooled. Then beat in unsalted softened butter. Flavor as desired. The icing will keep for at least 1 week in the fridge. It is a classic recipe so you can easily Google the proportions. It is stiff enough to pipe roses.