Honey buttercream

Note: Amanda Rettke developed this for a cake with a bee shape inside, but it could be used on any cake.

1/2 c. (1 stick) butter, room temperature

1/2 c. shortening (such as Crisco)

• 1/4 c. honey

• 4 to 6 c. powdered sugar

3 to 5 tbsp. heavy cream (more if needed)


In a stand mixer using the paddle attachment, or in a large bowl, cream together the butter, shortening and honey at medium speed until fully incorporated.

Turn the mixer to low speed and slowly add the powdered sugar (start with 4 cups). Add the heavy cream as needed to create the texture of frosting you prefer and blend for about 3 minutes on medium-high until light and fluffy. Check the consistency and sweetness and add up to 2 cups more powdered sugar, as you prefer. If the frosting gets too stiff, add more heavy cream, 1 tablespoon at a time.