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"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."
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 453 calories, 16 g fat (10 g saturated fat), 42 mg cholesterol, 160 mg sodium, 80 g carbohydrate, 0 fiber, trace protein.
Originally published as Buttercream Frosting in Quick Cooking May/June 1998, p64
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Sep. 17, 2011 by Freshmeninthekitchen
I am new to baking, cooking, and, all the above... This is a simple, yet, wonderfully sweet recipe. I really really enjoyed it! I usually will only eat wiped cream frosting; now this will be added to the list of edible cupcake/cake frostings. As for how I prepared this frosting I cut the recipe in half; I only used 3 cups of confections' sugar. In addition, I only needed to use 1/3 cup milk. Hope this helps!
Reviewed on Aug. 16, 2011 by Kris Countryman
This is very sweet and makes a lot of frosting. I made half a recipe and had plenty for a 9X13 pan.
Reviewed on Apr. 04, 2011 by Chocolateeyes
This is my stand-by buttercream frosting! I use it every time and this freezes excellent as well! Hardly no measuring ..... half a block of butter and a bag of icing sugar (1kg) plus 2 cups awesome good and fast!
Reviewed on Jul. 12, 2010 by AngryGood
There is a typo in the nutrition facts- the recipe should yield 36 servings of frosting, so there shouldn't be 453 calories per serving, but rather, a third of that. I think I might make a chocolate- peanut butter hybrid version... Can I reduce the sugar a bit?
Reviewed on Oct. 05, 2009 by Marilyn Rae
Wonderful flavor! yes, i will keep this in my recipe file!
Reviewed on May. 20, 2009 by delilahjswinford
I have been decorating with buttercream frosting for 13 years. I have always used water instead of milk, you don't have to keep the cake refrigerated this way, unless it is a very moist cake.Delilah
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