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Easy Vanilla Buttercream Frosting Recipe

Easy Vanilla Buttercream Frosting Recipe photo by Taste of Home

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This basic buttery frosting has unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Diana Wilson, Denver, Colorado

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Easy Vanilla Buttercream Frosting Recipe

Prep/Total Time: 10 min.

Yield: 24 Servings

10 10

Ingredients

1/2 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons 2% milk

Directions

In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.

Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla. Yield: about 3 cups.
Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk. Yield: about 3 cups.
Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel. Yield: about 3 cups.
Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel. Yield: about 3 cups.
Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk. Yield: about 3 cups.
Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla. Yield: about 3 cups.

Nutritional Analysis: 2 tablespoons equals 124 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 40 mg sodium, 23 g carbohydrate, 0 fiber, trace protein.

Originally published as Easy Vanilla Buttercream Frosting in Complete Guide to Baking , p140

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Easy Vanilla Buttercream Frosting

Easy Vanilla Buttercream Frosting

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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!

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