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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, 0 fiber), 0 protein.

Reviews for Buttercream Frosting

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ebramkamp User ID: 702841 244073
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."

pburgpiano User ID: 5947718 226524
Reviewed May. 18, 2015

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

sazzlebury User ID: 7335757 52449
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."

ailika User ID: 5680109 79416
Reviewed Dec. 17, 2013

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

TheSensibleMom User ID: 7144131 47654
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."

CookingUSA User ID: 7138853 21049
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."

Mgarfield User ID: 7301922 49955
Reviewed Jun. 21, 2013

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

Freshmeninthekitchen User ID: 6208710 16659
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!"

Kris Countryman User ID: 1858674 49926
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."

Chocolateeyes User ID: 3861604 21043
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!"

AngryGood User ID: 4474001 51367
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?"

Marilyn Rae User ID: 396498 49775
Reviewed Oct. 5, 2009

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

delilahjswinford User ID: 2649063 51012
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.