Easy Vanilla Buttercream Frosting Recipe
Easy Vanilla Buttercream Frosting Recipe photo by Taste of Home

Easy Vanilla Buttercream Frosting Recipe

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4.5 128 127
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This basic buttercream frosting has unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Diana Wilson, Denver, Colorado
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 24 servings

Ingredients

  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 5 to 6 tablespoons 2% milk

Nutritional Facts

2 tablespoon: 124 calories, 4g fat (2g saturated fat), 11mg cholesterol, 40mg sodium, 23g carbohydrate (21g sugars, 0g fiber), trace protein

Directions

  1. 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.
Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla. Yield: about 3 cups. Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk. Yield: about 3 cups. Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel. Yield: about 3 cups. Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel. Yield: about 3 cups. Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk. Yield: about 3 cups. Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla. Yield: about 3 cups.
Originally published as Easy Vanilla Buttercream Frosting in Complete Guide to Baking 2004, p140

Sweet White Wine

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


Reviews for Easy Vanilla Buttercream Frosting

AVERAGE RATING
(127)
RATING DISTRIBUTION
5 Star
 (76)
4 Star
 (31)
3 Star
 (7)
2 Star
 (4)
1 Star
 (9)
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MY REVIEW
Reviewed Mar. 23, 2016

"Great recipe went well on the cake I made and was delicious easy to make as well"

MY REVIEW
Reviewed Feb. 27, 2016

"Love the ease of this recipe. I made the chocolate version with a yellow cake and it was delicious. During Lent I make a lot of cakes and I will use this re pie because it comes out perfectly. Next week will try either lemon or orange version."

MY REVIEW
Reviewed Jan. 21, 2016

"I used the called for butter and vanilla in the recipe, and then added a tablespoon of milk and one cup of powdered sugar at a time until I reached my desired consistency. All in all, I probably used 3.5 cups of powdered sugar and 3-4 tbsps of milk, but I achieved the delicious buttery taste and consistency I wanted... and for my first time making buttercream frosting, I was highly impressed!"

MY REVIEW
Reviewed Dec. 30, 2015

"1/2 cup of butter is not enough for good creamy buttercream frosting that calls for 4.5 cups of powdered sugar. To 4.5 cups of powdered sugar I use 2 sticks (1 cup) of butter, yes it's OK to do that, it's called buttercream for a reason. I think that like fudge buttercream frosting is affected by humidity in the air and when using powdered sugar a little liquid goes a long way. I always start out by mixing together the butter and powdered sugar till it's as mixed as it can get and then the milk, I use half and half with the liquid flavoring added to it. With liquid every drop counts so I start with less liquid then called for and then go from there til I get the consistency I want, I have noticed that over the last year or so this site has revamped recipes and seems to dwell on 2% milk instead of the 96% lean (4%) milk which I always have a gallon of in my fridge along with a container of half and half and heavy cream. There is no low fat or non-fat any kind of dairy in our house and we're healthy. I gave this recipe 3 stars because it really doesn't have enough butter. You can't put health before flavor, texture and comfort factor. I know some might disagree or cringe but we're talking dessert here."

MY REVIEW
Reviewed Dec. 30, 2015

"Always an easy recipe to fall back on in a hurry, simple and tasty."

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