Easy Vanilla Buttercream Frosting Recipe

Reviewed on Apr. 03, 2013 by BoxedIn_Cupcakery

This recipe was amazing! My cupcakes were the talk of the month!

Reviewed on Mar. 29, 2013 by billieboy57

This was good, next time I'll cut butter down to 1/4 cup. I used heavy cream, tad bit of carol syrup (keeps it from cracking).

Reviewed on Mar. 29, 2013 by billsbunch

My family has used this on the Miracle Whip Cake since Moses wore diapers. Be sure to add a pinch of salt to the frosting to cut the sweetness. With the airy taste of the Miracle Whip cake, so, so, yummy. My 26 year old son just asked for this as his birthday cake.

Reviewed on Jan. 28, 2013 by MissedMe

Very good and easy to make. Incredibly sweet though. Will definitely try adding a touch of salt next time to tone down the sweetness. I only used 4 cups of sugar instead of 4 1/2 cups and I used evaporated milk.

Reviewed on Jan. 20, 2013 by JaneVX

This is the same frosting my mom always made. It's really good and so easy to make. Thanks for sharing it!

Reviewed on Jan. 01, 2013 by MissCrystal14

Icing was very good but I followed instructions and had not read all reviews first. I added 6 tablespoons of milk as instructed. Finished product was too thin and I was not able to decorate cupcakes as I had hoped. But overall icing was really good and was a hit and everyone ate them up!

Reviewed on Dec. 17, 2012 by HSteacher

As a busy mom of two and an English teacher with 200 students, I was looking for a quick and easy buttercream frosting recipe for my eggnog cupcakes I made for our annual staff cookie day at work. This was perfect. Quick, easy, and easy to personalize. Instead of milk, I substituted the same amount of Captain Morgan spiced rum. Sooooo yummy. Perfect for the eggnog cupcakes, and just the right amount of alcohol for a frosting. I'm thinking about trying the rum frosting on my shortbread cookies...should be fantastic. Or maybe I'll try it with Bailey's Irish Cream...

Reviewed on Dec. 10, 2012 by skit1130

I like the recipe but i changed it up a bit i used 10 tbs of milk to 5 cups of c. sugar. i thought the peanut butter recipe was to strong so i just added like 5 tbs of peanut butter to the original recipe came out great

Reviewed on Nov. 29, 2012 by abbydo24

I haven't used this recipe yet. I was wondering if it is salted or unsalted butter?

Reviewed on Nov. 29, 2012 by Daisybone

This is essentially the buttercream recipe found in the Wilton cake decorating books, though this recipe has a bit more sugar and as a result is a bit too sweet. Consequently I have given this 4 stars instead of 5. I have been making this for decades to decorate cakes, though I use one pound of confectioners' sugar per 1/2 cup fat (3 3/4 cups sugar). Also, to get a pure white frosting use white Crisco and clear vanilla. Use sifted sugar for the best results, and alternately add sugar and flavoring/milk to the creamed fat. For good consistency I usually use 1 Tbsp liquid per cup of sugar, though this can vary due to weather/humidity conditions. Of note, on very warm and humid days a frosting made with butter can soften and slump - make it with Crisco and it won't do that even on the hottest, stickiest days (believe me, I've done outdoor weddings set up under tenting on humid, 95 degree days). When properly mixed, adding liquid to obtain the right consistency, you should never have to refrigerate this frosting in order to use it. I also suspect the first reviewer who had a "crunchy" frosting used granulated sugar instead of confectioners' sugar - if left out to the air this may get a crust but the frosting itself is never crunchy. Good basic frosting that is endlessly adaptable.

Reviewed on Nov. 28, 2012 by freak82

@Arisu i think you meant whether, not weather. there's a big difference.

Reviewed on Nov. 28, 2012 by tdpries1

This is the recipe I have used all my life (50+ years). It is the ONLY frosting I really like. Canned frosting never does develop the firmness I like. I don't know how it could ever be called "crunchy", the confectioners sugar dissolves as soon as it is touched by the milk. It never needs to be refrigerated, if it is too thin, then you added too much milk. I always add the milk by the teaspoonful after the first couple of Tablespoons, it thins down fast. I use margarine and if it is in sticks that are hard from the fridge I just melt it in the microwave and mix in a couple Tbl. of the milk and flavoring, then add the powdered sugar. I find that easier to mix than to cream the butter. I can't believe that this totally basic, ancient frosting is actually a top recipe.

Reviewed on Oct. 05, 2012 by jwasson

Very good icing!

Reviewed on Oct. 04, 2012 by whitecollar18jb

I am going to make this later today and I want to know how long I should put the frosting in the refrigerator for?

Reviewed on Sep. 27, 2012 by romero-soucy12

by far the easiest recipe ever &&& dont use regular sugar use powdered sugar.!

Reviewed on Sep. 25, 2012 by Arisu

This frosting does not match my taste. It's very sweet. I always wondered weather or not I would like Buttercream frosting, but I don't. I like a frosting that is moderately sweet and thin. That's almost the complete opposite of this. If your a fan of Buttercream, I'm sure you'll love this.

Reviewed on Aug. 12, 2012 by Suthernmama

This is definitely a keeper! Made it with chocolate cupcakes and it was amazing! Thanks for this one, my kids loved it.

Reviewed on Jun. 15, 2012 by wmcrockett

I've been searching for years for just the right recipe...and here it is! I did add about 1/2 Tbls more milk to get it nice and fluffy!!! Thank you for sharing this!!!

Reviewed on May. 11, 2012 by Dani-Pop

I know why it was crunchy for the first reviewer!! She put all of the sugar in at once or she didn't mix it very well when she put it in separately!! You have to add the sugar little by little!!!

Reviewed on Apr. 26, 2012 by inspiremecreative

Also very good when substituting sour cream for milk! Delicious!

Reviewed on Apr. 16, 2012 by euge1

i used half cup of peanut butter some maple syrop with the vanilla and 1 cup of icing sugar and a bit of milk ...peanut butter was just peanuts peanut butter

Reviewed on Mar. 31, 2012 by miriamhyde54

As a complete novice...and I do mean NOVICE...I wasn't aware that I should have refrigerated the frosting before applying it. It was a liquidy mess, but worked out fine and tasted great after refrigeration. Are there any substitutes for confectionary sugar? Considering the amount...the calories...

Reviewed on Feb. 25, 2012 by blbrown

Can also start with one 8 oz. brick of Cream Cheese then add the rest of these ingredients

Reviewed on Feb. 24, 2012 by azburns98

This was my standby recipe until I discovered the difference Evaporated milk makes. Much richer and creamier. 1/4 cup will do it!

Reviewed on Feb. 24, 2012 by supersportgirl

This is my go to frostingI love it! I use about half the amount of milk though for cupcakes...it makes it easier to work with and set when i'm piping.

Reviewed on Feb. 24, 2012 by jigglypuffcaitlin

I prefer it a little less sweet, so I just use 3 or 3.5 cups of powdered sugar. I also add a good pinch of salt. It's easy to make it vegan, too. Just use non-dairy margarine and soy milk instead of butter and regular milk.

Reviewed on Feb. 24, 2012 by sue311

I have a recipe similar to this that I have been making for about 40 years. It has the addition of a few shakes of salt. It seems to tone down the sweetness.

Reviewed on Feb. 24, 2012 by kayco923

I use this recipe often, but instead of 2% milk, I use evaporated milk. this makes it even creamier.

Reviewed on Feb. 20, 2012 by Julie Hubert

Perfect! The vanilla and the orange versions are so good! I want to try all the other ones.

Reviewed on Jan. 13, 2012 by carolbader

Love it! great taste and easy to make! Will try the chocolate one next!

Reviewed on Jan. 13, 2012 by Ctink8189

Just tried a practice run of this recipe last night because I plan on using it for my daughter's birthday cake. It was very good but HOLY COW it was so sweet it blew my mind lol Any ideas on how to tone the sweetness down just a little? I am a baking rookie and I am afraid to try any changes on my own lol Any help on this would be appreciated

Reviewed on Jan. 12, 2012 by helloduckie

Can we say amazing? I'm not the type who wants a strong frosting/icing and this is going in the book. It's smooth and the perfect complement to a chocolate cake.

Reviewed on Dec. 20, 2011 by BlueEyes76

GREAT recipe! I used the food coloring gel instead of the liquid so there was no watering down. My Christmas cookies are delish!

Reviewed on Nov. 30, 2011 by lilqueeny

This frosting is soooo good! I wanted to find a frosting for a tonka truck cake that I was making and I tell ya, this was the one! Thank you for sharing your recipe we really enjoyed it :)

Reviewed on Oct. 17, 2011 by eitsim

This is a really simple recipe with a nice flavor. It is the easiest buttercream frosting I've found and one of the best tasting. Easy to decorate with.

Reviewed on Sep. 30, 2011 by lachef1103

This is a very simple, straightforward recipe for frosting. Please dont give poor rates when you dont bother to read the recipe. It states clearly Confectioners sugar, so why would anyone use regular sugar? Who knows... MAke it right then rate!

Reviewed on Sep. 05, 2011 by Haman

I needed to make a quick birthday cake so had to use a cake mix, but wanted a frosting that was home made. This Butter Cream Frosting was just what the cake needed. So easy and I like the different varriations of it. My daughter asked me for the recipe.

Reviewed on Aug. 30, 2011 by izlilumom1

Did you use confectioner's (powdered) sugar or regular sugar? 'crunchy' happens to me all the time with regular sugar...

Reviewed on Aug. 28, 2011 by Kathyg44

Thank you for a delicious basic frosting recipe. I felt that the amounts shown would make too much frosting, so I used 1/2 c I Can't Believe It's Not Butter, 2 1/2 cups powdered sugar, 1/2 cups Hershey's Special Dark Cocoa, and 2T milk. It turned out great and was more than enough to frost 36 cupcakes!

Reviewed on Aug. 28, 2011 by pcortez

If you want a richer, more confectionary flavor use evaporated milk in place of regular milk.

Reviewed on Aug. 27, 2011 by jlbarhorst

I love this frosting. Use it for the base on my decorated cakes but use a different frosting for decorating. The two frostings really complement each other.

Reviewed on Aug. 27, 2011 by SonnyBunny

@Destrena - you said "crunchy" - maybe you used granulated sugar instead of Powdered sugar?

Reviewed on Aug. 27, 2011 by gail0925

This is the frosting my mother taught me to make! I'm thinking if you want to decorate, you make it thicker--esp. if you add food coloring; use less milk or more p. sugar.

@Destrena--you didn't melt the butter, did you? It's just softened at room temp. And always add milk slowly, no matter what amount a recipe gives--you want to add a little, mix, check texture until you get the consistency you want. And you used powdered sugar, right?

Reviewed on Aug. 26, 2011 by annescookies

I've been using this recipe for years and it has never let me down. It's delicious!

Reviewed on Aug. 26, 2011 by supersportgirl

Buttercream frosting is my go to frosting. It's so easy and we love the taste! I never use that much milk though because I like it to be a thicker consistency (better for decorating). I usually end up using closer to 2 tablespoons of milk, than what this recipe calls for.

Reviewed on Aug. 14, 2011 by s_pants

Made the chocolate variation with a white layer cake. Very good flavor...not sure it be decorator-type frosting, though.

Reviewed on Jun. 21, 2011 by ssoria79936

This recipe saved my hide! I was going to make a cake and forgot to buy frosting, I quickly looked up this recipe and found all the ingredients at home! Soooo easy and tasty!

Reviewed on Jun. 18, 2011 by jeny_ftb

This recipe is FANTASTIC! Smooth, creamy, delicious! I added a few drops of food coloring. To the previous reviewer, did you use confectioner's sugar or granulated sugar... I used confectioner's (powdered) and it was not crunchy.

Reviewed on Jun. 17, 2011 by SheilaRenee

Really easy to make just think I will double recipe next time. Has a good taste.

Reviewed on Jun. 06, 2011 by Destrena

Nice and easy to make and it is tasty. I couldn't get it to work for me though. No matter what I tried it was crunchy (sugar would not fully dissolve) Get it the right thickness for frosting it was crunchy and get it so it's almost watery and it was crunchy. If anyone would have any tips to fix this I would love to hear them.