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Buttercream Frosting Recipe

Buttercream Frosting Recipe

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. YIELD:12 servings


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


  • 1. In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency. Yield: about 4 cups.

Nutritional Facts

2 tablespoon: 453 calories, 16g fat (10g saturated fat), 42mg cholesterol, 160mg sodium, 80g carbohydrate (75g sugars, 0g fiber), trace protein

Reviews for Buttercream Frosting

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Reviewed Feb. 18, 2016

"This is a good butter cream frosting. I made the chocolate and the only change I made was to add in a bit of sea salt to offset the sweetness. The chocolate and sea salt combination is delicious."

Reviewed May. 18, 2015

"This is very easy to make and just delicious."

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."

Reviewed Dec. 17, 2013

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

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."

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."

Reviewed Jun. 21, 2013

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

Reviewed Sep. 17, 2011

"I am new to baking, cooking, and, all the above... This is a simple, yet, wonderfully sweet recipe. I really really enjoyed it! I usually will only eat wiped cream frosting; now this will be added to the list of edible cupcake/cake frostings. As for how I prepared this frosting I cut the recipe in half; I only used 3 cups of confections' sugar. In addition, I only needed to use 1/3 cup milk. Hope this helps!"

Reviewed Aug. 16, 2011

"This is very sweet and makes a lot of frosting. I made half a recipe and had plenty for a 9X13 pan."

Reviewed Apr. 4, 2011

"This is my stand-by buttercream frosting! I use it every time and this freezes excellent as well! Hardly no measuring ..... half a block of butter and a bag of icing sugar (1kg) plus 2 cups awesome good and fast!"

Reviewed Jul. 12, 2010

"There is a typo in the nutrition facts- the recipe should yield 36 servings of frosting, so there shouldn't be 453 calories per serving, but rather, a third of that. I think I might make a chocolate- peanut butter hybrid version... Can I reduce the sugar a bit?"

Reviewed Oct. 5, 2009

"Wonderful flavor! yes, i will keep this in my recipe file!"

Reviewed May. 20, 2009

"I have been decorating with buttercream frosting for 13 years. I have always used water instead of milk, you don't have to keep the cake refrigerated this way, unless it is a very moist cake.Delilah"

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Wine Pairings

Sweet White Wine

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