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Our home economists suggest keeping the recipes for this creamy frosting handy because it deliciously tops cakes as well as cookies.
This recipe is:
Quick
Nutritional Facts 1 serving (1 tablespoon) equals 68 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 24 mg sodium, 12 g carbohydrate, 0 fiber, trace protein.
Originally published as Buttercream Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p78
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Nov. 20, 2012 by iwuflutegurl
This is a great recipe for basic buttercream. The flavor is perfectly sweet and the texture and consistency are great. It easily accepts extra liquid (water or milk) to make a smoother, more glazelike frosting. It also crusts nicely, making it easier to transport frosted cookies! I have used this recipe exclusively for my sugar cookie decorating since I found it and also for my daughters' birthday cakes. The original recipe yields quite a bit - plenty to generously frost at least 6 dozen cookies or a couple of 9x13 cakes.
Reviewed on Feb. 18, 2012 by phillips802
This is a poor mans recipe...my 6 siblings and I use to make this same tasting fronting with mom growing up for Christmas cookies....it was powdered sugar and water. I am very disappointed with this recipe. My nice was very excited to try something NEW and unfortunately ended up with an old family recipe....
Reviewed on Mar. 03, 2011 by *Glow*
Very good frosting. Sweetness is not overpowering. I tried it on sugar cookies but I think it will perfect on cupcakes. Definitely staying in my recipe box
Reviewed on Oct. 01, 2010 by hhunter012
big hit on cupcakes!!
Reviewed on Jun. 25, 2010 by forbiddendelight
i really like this recipe, but i used 5 cups of confectioner sugar. i still thought it was to sweet, so i added peanut butter to take away from the sweetness i and it was better.
Reviewed on Dec. 17, 2009 by amandabear25
I added 1 more cup of confectioners' sugar and 2 more teaspoons vanilla extract. Instead of milk I used water and I used 10 tablespoons of water in my recipe. Great Recipe! Yummy! I took this frosting over to my sisters house for cookie decorating and left it there. They liked it so much!
Reviewed on Dec. 13, 2008 by mary h russell
Reviewed on Dec. 09, 2008 by winchel1
you can also use 1/2 margarine and 1/2 shortening if you want a pure white frosting use all shortening and wiltons clear butter flavor
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