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Why settle for store-bought frosting when this four-ingredient recipe is so easy to make? The homemade taste just can't be beat. —Mary Faulk, Cambridge, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 tablespoon) equals 72 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 16 mg sodium, 15 g carbohydrate, 0 fiber, trace protein.
Originally published as Vanilla Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p45
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 12, 2013 by AmandaYvonne
This was quick to make and very delicious! absolutely love this and so does my family!
Reviewed on May. 11, 2013 by Minettebp
Better than store.
Reviewed on Mar. 31, 2013 by Marginaskitchen
Just reading the ingredients tells me there is too much liquid for the amount of sugar.
Reviewed on Mar. 29, 2013 by khorsenut
This is excellent frosting, and easy to make.Glad to see i'm not the only one who makes my own...it also works great with graham crackers..spread a bit between two graham crackers,pop them in the freezer..makes a quick easy snack!
Reviewed on Jan. 31, 2013 by kra50
It was pretty runny.
Reviewed on Jan. 11, 2013 by RageCakes
I was so excited to find a recipe that didn't call for so much butter! I doubled the recipe and used the frosting on my cupcakes. It's easy to make, which is great. BUT! The frosting hardened overnight. It's still edible and it's not crunchy when you bite into it, but I would hate for other people to be turned off from my cupcakes because of the sight of the frosting. I stuck handmade chocolate snowflakes on top of the cupcake, so the plus side is that it kept everything in place!
Reviewed on Nov. 11, 2012 by Sh3aj21
Do not let a discouraging comment keep you from trying a new recipe because you will miss out! I followed the recipe exactly and it was thick. Here is what I done to make it better. I used: *16oz (1 LB) 10X Powered Sugar * 5 tablespoons butter *3 tablespoons and 1/2 tsp milk * 1/2 teaspoon + another 1/2 teaspoon of vanilla extract because the original is just to thick to even spread across the cake. It's a very excellent recipe I love it!
Reviewed on Oct. 05, 2012 by buffyandjoe
this tasted good but the consistency wasnt great. to keep adding sugar would have ruined flavor. good for baking nite with the kids but not if u want to hold firm.
Reviewed on Sep. 27, 2012 by romero-soucy12
add 1/2 cup of butter (1 stick) and then the recipe is perfect. i put it in the freezer for about 5-10 mins so it thickens and then beat it on high for 1 min
Reviewed on Aug. 24, 2012 by Baker123456
This frosting turned out looking and tasting like cat puke. it was so thin that you could easily mistake it for a drink. In fact, when trying to dispose of it, we couldn"t figure out whether to throw it in the trash or rinse it down the sink. I would not recommend this recipe, I am a very experienced baker and followed the directions correctly but it turned out to be a waste of ingredients.
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