Easy Vanilla Buttercream Frosting Recipe
- 1/2 cup butter, softened
- 4-1/2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 5 to 6 tablespoons 2% milk
- In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Easy Vanilla Buttercream Frosting(64)
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This is officially the worst frosting recipe I have ever used! First it comes out all powdery so I had to add an extra cup and a half of milk! Then no matter how much I mixed it, it was still all gritty! So "what an amazing recipe"? I don't think so!
I thought it was very good..I am going to try "fhquilting" idea next time! I took down her notes! To buttercreamhater, what??? your crazy because its good! I added a little lemon juice..I want to learn how to make my own icing! next my own cake mix!
this sux. it was literally powder. you might want to change the recipe name to "bread loaf" because it was literally dough. thanks for nothing. i have lost respect for this website.
I learned to make this frosting when I was a girl and I am 74! This is not a new idea and is lacking just a few tricks to make it even more wonderful: Use 1/2 C of softened butter (no margarine) and a 1/4 C or so of shortening. Add box of powdered sugar, and 1 tsp of salt and vanilla. Put all of this in your small mixer bowl. Add 3-4 Tbsp. of milk and beat the mixture. If you need more milk, add it very carefully . I beat the frosting on high for 10 min or so to beat as much air into it as possible and make it very light and fluffy. It does not need to be refrigerated! This is the best frosting ever! If you use it on a whie cake, after frosting it, cover with coconut and press it in with your hand. People will worship at your feet.
I modified the recipe slightly. I didn't want to use soo much sugar, and knew that if I didn't, it would be really soft. So, I ended up using about 2 1/2 cups of sugar and added 4 - 6 ounces of cream cheese. The thickness of the cream cheese added to the consistency nicely, and maintained the sweetness. I also put it in the fridge for about an hour.
My family LOVES this, and it will be a keeper for sure!