Buttercream Frosting Recipe
Buttercream Frosting Recipe photo by Taste of Home

Buttercream Frosting Recipe

Publisher Photo
This basic buttery frosting has unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors—from orange, lemon and mint to chocolate and peanut butter. —Diana Wilson, Denver, Colorado
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 12 servings

Ingredients

  • 1 cup butter, softened
  • 8 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/2 to 3/4 cup milk

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.

Directions

  1. In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency. Yield: about 4 cups.
For Chocolate Frosting: Substitute 1/2 cup baking cocoa for 1/2 cup of the confectioners' sugar. For Peanut Butter Frosting: Substitute peanut butter for butter. For Lemon-or Orange-Flavored Frosting: Substitute lemon or orange juice for milk and add 1 teaspoon grated lemon or orange peel. For Almond-or Peppermint-Flavored Frosting: Substitute almond or peppermint extract for the vanilla. Liquid or paste food coloring may be added to match flavoring (green for mint, for example) or for contrast when decorating.
Originally published as Buttercream Frosting in Quick Cooking May/June 1998, p64

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.

Sweet White Wine

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

Reviews for Buttercream Frosting

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 3, 2014

"This and similar frostings are good if you don't have a stand mixer, and don't feel the need to own one, because you don't have to beat them a lot. Plus the taste is decent enough, although it is a little on the sweet side."

MY REVIEW
Reviewed Dec. 17, 2013

"You can add popcorn salt to cut down on the sweetness"

MY REVIEW
Reviewed Nov. 24, 2013

"The four simple ingredients used in this recipe create a delicious buttercream frosting. I did sub in almond milk for the regular milk."

MY REVIEW
Reviewed Oct. 5, 2013

"Perhaps I should not have been surprised how much confectioners' sugar cake frosting uses, but I was. I was pleased with the recipe, though. I used the frosting on a pumpkin-spice cake, and they complimented each other. My dad pined that it tasted too sweet, probably because he rarely likes cake. I loved the taste, though--it certainly beats any store-bought frosting. Every cake lover will adore this frosting."

MY REVIEW
Reviewed Jun. 21, 2013

"I love how easy to it make..."

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