- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Easy Vanilla Buttercream Frosting
"This is my go-to frosting for cakes and cupcakes... it tastes amazing! The only thing is that sometimes the powdered sugar leaves little clumps, but a little high-power mixing can usually solve that. I love all the variations of this frosting as well."
"Great recipe went well on the cake I made and was delicious easy to make as well"
"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."
"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!"
"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."
"Always an easy recipe to fall back on in a hurry, simple and tasty."
"My hubby and I need a sweet treat after leaving the Thanksgiving pies at his sons house after tonight dinner. Plus neither were gluten free which I need. This was very easy to make. Sift your sugar, that could be why your frosting was grainy. Ours was smooth and creamy and yes sweet. I did add a tablespoon more of vanilla as my hubby and I both thought it needed it. I will admit I liked the flavor of my first taste which was all the butter and a third of the sugar! I used my babycakes 3 in 1 cooker to make mini cupcakes. They are cooling then we will be using this sweet frosting to top them! I can't wait too try more flavors!"
"The best!- Theresa"
"My 9 yr old daughter loves it. We did use 4.5 cups of sugar. We didnt understand. Lesson learned. Thanks it was sumple and tasty."
"This was terrible. So runny! Not happy at all. It should say teaspoons."