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Easy Vanilla Buttercream Frosting Recipe

Easy Vanilla Buttercream Frosting Recipe

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. YIELD: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

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.

Nutritional Facts

2 tablespoons equals 124 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 40 mg sodium, 23 g carbohydrate, 0 fiber, trace protein.

Reviews for Easy Vanilla Buttercream Frosting

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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."

MY REVIEW
Reviewed Nov. 26, 2015

"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!"

MY REVIEW
Reviewed Nov. 16, 2015

"The best!

- Theresa"

MY REVIEW
Reviewed Oct. 9, 2015

"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."

MY REVIEW
Reviewed Sep. 28, 2015

"This was terrible. So runny! Not happy at all. It should say teaspoons."

MY REVIEW
Reviewed Aug. 20, 2015

"This is delicious!"

MY REVIEW
Reviewed Aug. 16, 2015

"Thanks for sharing this recipe I like that you gave so many ways to make different kinds."

MY REVIEW
Reviewed Aug. 8, 2015

"Very simple recipe with good flavor. It is important to note that the recipe means 4- half cups, as in just 2 cups, not 4 &1/2 cups of confectioners' sugar. I think the person who provided this recipe wrote it the way they did because it is easier to beat in the sugar if you do it just a half cup at a time. Any more than 2 &1/2 cups is going to be far too sweet. I'd also like to add that sometimes I put 4 oz of softened cream cheese in the mix for a slightly different taste."

MY REVIEW
Reviewed Jun. 19, 2015

"Very easy to make and turned out great!!!"

MY REVIEW
Reviewed Jun. 1, 2015

"Recipe is great!! I couldnt help myself to add 12 oz cream cheese in addition to the rest of the recipe as listed. It helped calm down the sweetness."

MY REVIEW
Reviewed May. 15, 2015

"I felt it as my duty to make this review and let everyone know this is EXTREMELY sweet. I have a sweet tooth and even for me this was way too overboard. I really wanted to throw it all away but I couldn't because I was having my dinner party coming in an hour and had no more defrosted butter to create a new batch. The taste was really good, but too sweet to consume more than a spoonful. And as other reviews mentioned, you know it is too sugary when the texture is really grainy and not soft and airy like most buttercream. My recommendation is to cut the sugar to 3cp, 3 1/2 cp max."

MY REVIEW
Reviewed Apr. 16, 2015

"It is quick but the result is grainy. It lacks that smooth, silky texture that a buttercream icing should have. Certainly good enough for a kids cake, or lunch box cup cakes."

MY REVIEW
Reviewed Apr. 15, 2015

"It is absolutely 4.5 cups. Seems like a lot of sugar compared with the amount of butter. Most recipes for this frosting call for at least 1 cup of butter."

MY REVIEW
Reviewed Apr. 3, 2015

"It doesn't call for 4.5 cups. It's 4, one half cups. Or as most people would say, 2 cups. Once I realized why it was so sweet I added more butter and was able to salvage it!"

MY REVIEW
Reviewed Apr. 1, 2015

"Perfect."

MY REVIEW
Reviewed Mar. 15, 2015

"I decorated two tone brownies with the chocolate and the almond variations. Very good!!! We all enjoyed them very much, and the strawberries we garnished them with tasted great with it! Very quick and easy too."

MY REVIEW
Reviewed Jan. 24, 2015

"Far, far too sweet. Even adding some salt in with the milk was unable to cut the sweetness. I definitely have a sweet tooth, but couldn't even stomach a spoonful of it, and I didn't even add all 4.5C confectioner's sugar."

MY REVIEW
Reviewed Jan. 17, 2015

"This was simple and tasted great, the best one I have come across"

MY REVIEW
Reviewed Jan. 14, 2015

"Awesome! Absolutely perfect for cupcakes."

MY REVIEW
Reviewed Dec. 29, 2014

"Love versatility!! Thanks"

MY REVIEW
Reviewed Dec. 27, 2014

"Very easy to work with... added cocoa also for chocolate buttercream."

MY REVIEW
Reviewed Dec. 26, 2014

"This is the recipe I always use for buttercream. I add cocoa for chocolate buttercream."

MY REVIEW
Reviewed Dec. 23, 2014

"I have tried many versions of this frosting and this is by far the best I have had."

MY REVIEW
Reviewed Dec. 18, 2014

"Tasted chalky and just like confectioners sugar - not creamy at all."

MY REVIEW
Reviewed Nov. 27, 2014

"I made both the Vanilla and the Chocolate versions. I found the Vanilla a bit too sweet, but the chocolate was just right. Both versions were enthusiastically approved by my Thanksgiving guests."

MY REVIEW
Reviewed Nov. 13, 2014

"My favorite frosting. I use this recipe but flavor with lemon, using lemon juice instead of the milk, and omitting the vanilla. My grandkid's favorite!

MY favorite is almond flavoring."

MY REVIEW
Reviewed Nov. 6, 2014

"Some recipe calls for unsalted butter is that what to use for this or regular butter"

MY REVIEW
Reviewed Oct. 24, 2014

"Keeping this one on hand for all my cakes. My daughter made it with coffee extract for chocolate cupcakes and it was out of this world"

MY REVIEW
Reviewed Oct. 21, 2014

"Loved it, thank you"

MY REVIEW
Reviewed Oct. 21, 2014

"If you devolve about 1/2 teaspoon of salt in the milk or water when making icing it will cut the sweetness."

MY REVIEW
Reviewed Oct. 13, 2014

"I chose to make the peanut butter flavor and used 7 Tbsps of 1% milk and only 3 cups of sugar and that was too sugary for me. I think next time, I will use a bit more peanut butter and 2 cups of sugar. Overall, it was very yummy"

MY REVIEW
Reviewed Sep. 29, 2014

"Ever notice how the 5 star ratings always start out great recipe or so easy, yet they change a half dozen of the steps?"

MY REVIEW
Reviewed Sep. 23, 2014

"I liked it. I made the original vanilla flavor. It was a nice texture for cake frosting. I also used it for piping decorations. I wish it were not so sweet, but I suppose excessively sweet is a given with buttercream."

MY REVIEW
Reviewed Aug. 25, 2014

"This recipe is AMAZING!! But i did make a few adjustments so ill write out the recipe i used.

Instead of 4 1/2 cups of sugar i used 2 cups. And i only used 2 tablespoons of milk. I also used ,instead of vinllia, i used raspberry flavor and it tuned out great. I hope this review was useful! :)"

MY REVIEW
Reviewed Aug. 15, 2014

"I followed the instructions, but my icing came out liquidy and runny! It did, however, taste Delicious. I only used 5 tablespoons of milk."

MY REVIEW
Reviewed Jul. 27, 2014

"I found this very simple, just what I wanted, simple. I used the 4 cups of sugar, plus added Hershey's unsweetened cocoa and the special dark cocoa, just added to taste. I also made my own powered sugar with my nutra-bullet because i didn't have any powered sugar. Not bad at all, sweet though. I then made my version of Reese's, added peanut butter to some of the frosting and made chocolate peanut butter frosting. Not bad."

MY REVIEW
Reviewed Jul. 21, 2014

"To those who found the frosting to be gritty, make sure to use pure cane sugar. Many cheaper/store brands are beet sugar, which always produces a gritty frosting for me."

MY REVIEW
Reviewed Jul. 21, 2014

"Looking for a good recipe and i found it"

MY REVIEW
Reviewed Jul. 10, 2014

"Perfect"

MY REVIEW
Reviewed Jul. 10, 2014

"Yes, this an easy and quick frosting. However, I found it very sweet!"

MY REVIEW
Reviewed Jul. 8, 2014

"Very good"

MY REVIEW
Reviewed Jul. 8, 2014

"This recipe is so simple and delicious! I did have to add more milk for easier spreading. I made it with the cocoa and put almond extract instead of vanilla. Extra yummy!!"

MY REVIEW
Reviewed Jun. 14, 2014

"Eh, it's a bit too sweet for my taste, but that's pretty much a given with vanilla frosting. Onward with my search for a less sweet one!"

MY REVIEW
Reviewed Jun. 2, 2014

"this was excellent!!!! Me and my children just made this recipe it is The best. It tastes way better than the store. I did the recipe a little different I use one whole stick of butter 3 cups of sugar about 8 teaspoons or nine teaspoons of milk and 2 splashes of vanilla extract and 2 dashes of salt. This was so great. I will be putting this on jumbo strawberry cupcakes. Thank you so much for the recipe. I really love it."

MY REVIEW
Reviewed May. 6, 2014

"I don't know why people think this came out dry I work at a bakery and make this every day it never comes out dry. A tip i would reccomend to unexperienced bakers is to listen to the instructions VERY carefully if you mix up the order of adding the ingrediants you could make it dry."

MY REVIEW
Reviewed Apr. 17, 2014

"Love this recipe........ Made some double chocolate cupcakes and used this recipe but added some raspberry extract. They turned out amazing, my first time making frosting :) super simple and fast."

MY REVIEW
Reviewed Apr. 13, 2014

"For those that rate this as a "bad" recipe probably have not had a lot of practice with frosting. It's a technique, like anything else. I use this basic base of ingredients and make wonderful frostings. Too stiff? add a little milk? too thin, add some sugar. Pretty simple. You do need to beat this with an electric mixer to get the creamy texture you desire."

MY REVIEW
Reviewed Apr. 10, 2014

"This is so great! I made a homemade yellow cake with chopped up strawberries mixed in. This icing is perfect for my new take on a strawberry shortcake!! I love it."

MY REVIEW
Reviewed Apr. 1, 2014

"TASTE SO GOOD! Came out perfect, I just added like half a tablespoon of extra milk. I am putting my icing on homemade cupcakes I made!"

MY REVIEW
Reviewed Mar. 22, 2014

"I'm delighted with so many recipes to choose from. I love the homemade frostings because from one basic recipe you can make different flavors just by changing one or two ingredients. Thank you so much for sharing them with us."

MY REVIEW
Reviewed Mar. 4, 2014

"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!"

MY REVIEW
Reviewed Feb. 3, 2014

"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!"

MY REVIEW
Reviewed Dec. 29, 2013

"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."

MY REVIEW
Reviewed Dec. 26, 2013

"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."

MY REVIEW
Reviewed Dec. 23, 2013

"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!"

MY REVIEW
Reviewed Oct. 28, 2013

"Am I the only one who makes icing just to eat it? Anyway this icing was really sweet, but the texture was good, and I will definitely use it again when I'm baking a cake to go with it!"

MY REVIEW
Reviewed Aug. 9, 2013

"Warning, if you don't like real sweet frosting this isn't for you! But this was extremely easy to make! It was easy to spread over the cake the top of the cake didn't peel off like usual. I put it in the fridge to harden up some and it's good! All my family loves it and made me save the recipe."

MY REVIEW
Reviewed Aug. 9, 2013

"Veryyyyy sweet! Nice and fluffy and easily spreadable though. It's nice. I'm probably going to make this again unless I find a better one."

MY REVIEW
Reviewed Jul. 25, 2013

"I used only 4 cups of the sugar and added 5 tablespoons fresh lime juice and lime zest. Nice tangy flavor. Spread easily and didn't run - even on a hot humid day. Everyone loved it :)"

MY REVIEW
Reviewed Jul. 4, 2013

"This recipe was so easy. I also found it a little runny,but I made the frosting before the cake. I put it in the fridge while the cake was cooking & cooling. The frosting now how the Consistency of regular frosting! I also put a package of Strawberry jello in the butter when mixing! It was yummy!!"

MY REVIEW
Reviewed Jul. 4, 2013

"This was a super easy. I found it a little runny BUT I made this before the cake and put it in the fridge until the cake was cooked and cooled. Now the frosting is the Consistency of regular Frosting!!!! I also added some Strawberry jello powder in the butter. Gave it a yummy flavor!!!!"

MY REVIEW
Reviewed Jun. 23, 2013

"Love this recipe for buttercream frosting! I would caution you on the listed modifications (chocolate, almond, peanut butter) I've done chocolate and peanut butter as directed, and I've had to make some adjustments to make it work"

MY REVIEW
Reviewed Jun. 21, 2013

"."

MY REVIEW
Reviewed Jun. 15, 2013

"My family loves this."

MY REVIEW
Reviewed Apr. 3, 2013

"This recipe was amazing! My cupcakes were the talk of the month!"

MY REVIEW
Reviewed Mar. 29, 2013

"This was good, next time I'll cut butter down to 1/4 cup. I used heavy cream, tad bit of carol syrup (keeps it from cracking)."

MY REVIEW
Reviewed Mar. 29, 2013

"My family has used this on the Miracle Whip Cake since Moses wore diapers. Be sure to add a pinch of salt to the frosting to cut the sweetness. With the airy taste of the Miracle Whip cake, so, so, yummy. My 26 year old son just asked for this as his birthday cake."

MY REVIEW
Reviewed Jan. 28, 2013

"Very good and easy to make. Incredibly sweet though. Will definitely try adding a touch of salt next time to tone down the sweetness. I only used 4 cups of sugar instead of 4 1/2 cups and I used evaporated milk."

MY REVIEW
Reviewed Jan. 20, 2013

"This is the same frosting my mom always made. It's really good and so easy to make. Thanks for sharing it!"

MY REVIEW
Reviewed Jan. 1, 2013

"Icing was very good but I followed instructions and had not read all reviews first. I added 6 tablespoons of milk as instructed. Finished product was too thin and I was not able to decorate cupcakes as I had hoped. But overall icing was really good and was a hit and everyone ate them up!"

MY REVIEW
Reviewed Dec. 17, 2012

"As a busy mom of two and an English teacher with 200 students, I was looking for a quick and easy buttercream frosting recipe for my eggnog cupcakes I made for our annual staff cookie day at work. This was perfect. Quick, easy, and easy to personalize. Instead of milk, I substituted the same amount of Captain Morgan spiced rum. Sooooo yummy. Perfect for the eggnog cupcakes, and just the right amount of alcohol for a frosting. I'm thinking about trying the rum frosting on my shortbread cookies...should be fantastic. Or maybe I'll try it with Bailey's Irish Cream..."

MY REVIEW
Reviewed Dec. 10, 2012

"I like the recipe but i changed it up a bit i used 10 tbs of milk to 5 cups of c. sugar. i thought the peanut butter recipe was to strong so i just added like 5 tbs of peanut butter to the original recipe came out great"

MY REVIEW
Reviewed Nov. 29, 2012

"I haven't used this recipe yet. I was wondering if it is salted or unsalted butter?"

MY REVIEW
Reviewed Nov. 29, 2012

"This is essentially the buttercream recipe found in the Wilton cake decorating books, though this recipe has a bit more sugar and as a result is a bit too sweet. Consequently I have given this 4 stars instead of 5. I have been making this for decades to decorate cakes, though I use one pound of confectioners' sugar per 1/2 cup fat (3 3/4 cups sugar). Also, to get a pure white frosting use white Crisco and clear vanilla. Use sifted sugar for the best results, and alternately add sugar and flavoring/milk to the creamed fat. For good consistency I usually use 1 Tbsp liquid per cup of sugar, though this can vary due to weather/humidity conditions. Of note, on very warm and humid days a frosting made with butter can soften and slump - make it with Crisco and it won't do that even on the hottest, stickiest days (believe me, I've done outdoor weddings set up under tenting on humid, 95 degree days). When properly mixed, adding liquid to obtain the right consistency, you should never have to refrigerate this frosting in order to use it. I also suspect the first reviewer who had a "crunchy" frosting used granulated sugar instead of confectioners' sugar - if left out to the air this may get a crust but the frosting itself is never crunchy. Good basic frosting that is endlessly adaptable."

MY REVIEW
Reviewed Nov. 28, 2012

"@Arisu i think you meant whether, not weather. there's a big difference."

MY REVIEW
Reviewed Nov. 28, 2012

"This is the recipe I have used all my life (50+ years). It is the ONLY frosting I really like. Canned frosting never does develop the firmness I like. I don't know how it could ever be called "crunchy", the confectioners sugar dissolves as soon as it is touched by the milk. It never needs to be refrigerated, if it is too thin, then you added too much milk. I always add the milk by the teaspoonful after the first couple of Tablespoons, it thins down fast. I use margarine and if it is in sticks that are hard from the fridge I just melt it in the microwave and mix in a couple Tbl. of the milk and flavoring, then add the powdered sugar. I find that easier to mix than to cream the butter. I can't believe that this totally basic, ancient frosting is actually a top recipe."

MY REVIEW
Reviewed Oct. 5, 2012

"Very good icing!"

MY REVIEW
Reviewed Oct. 4, 2012

"I am going to make this later today and I want to know how long I should put the frosting in the refrigerator for?"

MY REVIEW
Reviewed Sep. 27, 2012

"by far the easiest recipe ever &&& dont use regular sugar use powdered sugar.!"

MY REVIEW
Reviewed Sep. 25, 2012

"This frosting does not match my taste. It's very sweet. I always wondered weather or not I would like Buttercream frosting, but I don't. I like a frosting that is moderately sweet and thin. That's almost the complete opposite of this. If your a fan of Buttercream, I'm sure you'll love this."

MY REVIEW
Reviewed Aug. 12, 2012

"This is definitely a keeper! Made it with chocolate cupcakes and it was amazing! Thanks for this one, my kids loved it."

MY REVIEW
Reviewed May. 11, 2012

"I know why it was crunchy for the first reviewer!! She put all of the sugar in at once or she didn't mix it very well when she put it in separately!! You have to add the sugar little by little!!!"

MY REVIEW
Reviewed Apr. 26, 2012

"Also very good when substituting sour cream for milk! Delicious!"

MY REVIEW
Reviewed Apr. 16, 2012

"i used half cup of peanut butter some maple syrop with the vanilla and 1 cup of icing sugar and a bit of milk ...peanut butter was just peanuts peanut butter"

MY REVIEW
Reviewed Mar. 31, 2012

"As a complete novice...and I do mean NOVICE...I wasn't aware that I should have refrigerated the frosting before applying it. It was a liquidy mess, but worked out fine and tasted great after refrigeration. Are there any substitutes for confectionary sugar? Considering the amount...the calories..."

MY REVIEW
Reviewed Feb. 25, 2012

"Can also start with one 8 oz. brick of Cream Cheese then add the rest of these ingredients"

MY REVIEW
Reviewed Feb. 24, 2012

"This was my standby recipe until I discovered the difference Evaporated milk makes. Much richer and creamier. 1/4 cup will do it!"

MY REVIEW
Reviewed Feb. 24, 2012

"This is my go to frostingI love it! I use about half the amount of milk though for cupcakes...it makes it easier to work with and set when i'm piping."

MY REVIEW
Reviewed Feb. 24, 2012

"I prefer it a little less sweet, so I just use 3 or 3.5 cups of powdered sugar. I also add a good pinch of salt. It's easy to make it vegan, too. Just use non-dairy margarine and soy milk instead of butter and regular milk."

MY REVIEW
Reviewed Feb. 24, 2012

"I have a recipe similar to this that I have been making for about 40 years. It has the addition of a few shakes of salt. It seems to tone down the sweetness."

MY REVIEW
Reviewed Feb. 24, 2012

"I use this recipe often, but instead of 2% milk, I use evaporated milk. this makes it even creamier."

MY REVIEW
Reviewed Feb. 20, 2012

"Perfect! The vanilla and the orange versions are so good! I want to try all the other ones."

MY REVIEW
Reviewed Jan. 13, 2012

"Love it! great taste and easy to make! Will try the chocolate one next!"

MY REVIEW
Reviewed Jan. 13, 2012

"Just tried a practice run of this recipe last night because I plan on using it for my daughter's birthday cake. It was very good but HOLY COW it was so sweet it blew my mind lol Any ideas on how to tone the sweetness down just a little? I am a baking rookie and I am afraid to try any changes on my own lol Any help on this would be appreciated"

MY REVIEW
Reviewed Jan. 12, 2012

"Can we say amazing? I'm not the type who wants a strong frosting/icing and this is going in the book. It's smooth and the perfect complement to a chocolate cake."

MY REVIEW
Reviewed Dec. 20, 2011

"GREAT recipe! I used the food coloring gel instead of the liquid so there was no watering down. My Christmas cookies are delish!"

MY REVIEW
Reviewed Nov. 30, 2011

"This frosting is soooo good! I wanted to find a frosting for a tonka truck cake that I was making and I tell ya, this was the one! Thank you for sharing your recipe we really enjoyed it :)"

MY REVIEW
Reviewed Oct. 17, 2011

"This is a really simple recipe with a nice flavor. It is the easiest buttercream frosting I've found and one of the best tasting. Easy to decorate with."

MY REVIEW
Reviewed Sep. 30, 2011

"This is a very simple, straightforward recipe for frosting. Please dont give poor rates when you dont bother to read the recipe. It states clearly Confectioners sugar, so why would anyone use regular sugar? Who knows... MAke it right then rate!"

MY REVIEW
Reviewed Sep. 5, 2011

"I needed to make a quick birthday cake so had to use a cake mix, but wanted a frosting that was home made. This Butter Cream Frosting was just what the cake needed. So easy and I like the different varriations of it. My daughter asked me for the recipe."

MY REVIEW
Reviewed Aug. 30, 2011

"Did you use confectioner's (powdered) sugar or regular sugar? 'crunchy' happens to me all the time with regular sugar..."

MY REVIEW
Reviewed Aug. 28, 2011

"Thank you for a delicious basic frosting recipe. I felt that the amounts shown would make too much frosting, so I used 1/2 c I Can't Believe It's Not Butter, 2 1/2 cups powdered sugar, 1/2 cups Hershey's Special Dark Cocoa, and 2T milk. It turned out great and was more than enough to frost 36 cupcakes!"

MY REVIEW
Reviewed Aug. 28, 2011

"If you want a richer, more confectionary flavor use evaporated milk in place of regular milk."

MY REVIEW
Reviewed Aug. 27, 2011

"I love this frosting. Use it for the base on my decorated cakes but use a different frosting for decorating. The two frostings really complement each other."

MY REVIEW
Reviewed Aug. 27, 2011

"@Destrena - you said "crunchy" - maybe you used granulated sugar instead of Powdered sugar?"

MY REVIEW
Reviewed Aug. 27, 2011

"This is the frosting my mother taught me to make! I'm thinking if you want to decorate, you make it thicker--esp. if you add food coloring; use less milk or more p. sugar.

@Destrena--you didn't melt the butter, did you? It's just softened at room temp. And always add milk slowly, no matter what amount a recipe gives--you want to add a little, mix, check texture until you get the consistency you want. And you used powdered sugar, right?"

MY REVIEW
Reviewed Aug. 26, 2011

"I've been using this recipe for years and it has never let me down. It's delicious!"

MY REVIEW
Reviewed Aug. 26, 2011

"Buttercream frosting is my go to frosting. It's so easy and we love the taste! I never use that much milk though because I like it to be a thicker consistency (better for decorating). I usually end up using closer to 2 tablespoons of milk, than what this recipe calls for."

MY REVIEW
Reviewed Aug. 14, 2011

"Made the chocolate variation with a white layer cake. Very good flavor...not sure it be decorator-type frosting, though."

MY REVIEW
Reviewed Jun. 21, 2011

"This recipe saved my hide! I was going to make a cake and forgot to buy frosting, I quickly looked up this recipe and found all the ingredients at home! Soooo easy and tasty!"

MY REVIEW
Reviewed Jun. 18, 2011

"This recipe is FANTASTIC! Smooth, creamy, delicious! I added a few drops of food coloring. To the previous reviewer, did you use confectioner's sugar or granulated sugar... I used confectioner's (powdered) and it was not crunchy."

MY REVIEW
Reviewed Jun. 17, 2011

"Really easy to make just think I will double recipe next time. Has a good taste."

MY REVIEW
Reviewed Jun. 6, 2011

"Nice and easy to make and it is tasty. I couldn't get it to work for me though. No matter what I tried it was crunchy (sugar would not fully dissolve) Get it the right thickness for frosting it was crunchy and get it so it's almost watery and it was crunchy. If anyone would have any tips to fix this I would love to hear them."

MY REVIEW
Reviewed Apr. 18, 2011

"I have yet to find a frosting recipe that beats can frosting : ("

MY REVIEW
Reviewed Apr. 2, 2011

"Far too sweet and too much vanilla. Looking for a different recipe. This is not what I was hoping it would be."

MY REVIEW
Reviewed Mar. 31, 2011

"I did not find this frosting fluffy at all. After I made it, it got stiff very easily and was hard to spread over the cake."

MY REVIEW
Reviewed Feb. 15, 2011

"delicious recipe, better than store bought icing anyday! very easy would make again and again."

MY REVIEW
Reviewed Jan. 25, 2011

"Very easy.. But i would modify it as well.. Prob a little less milk..it was a little runny with 6 tablespoon. I added food coloring which the kids loved."

MY REVIEW
Reviewed Nov. 26, 2010

"This was very quick and easy to make. It was pretty sweet, so I will modify it a little next time. It was a hit with the family and I will probably make this from now on instead of buying the already made from the store. Thanks for sharing the recipe."

MY REVIEW
Reviewed Nov. 22, 2010

"this buttercream recipe is fantastic!!"

MY REVIEW
Reviewed Jan. 1, 2010

"Very easy. Used 2 tsp vanilla and whipped it on high speed with my stand mixer. Made a very fluffy frosting."

MY REVIEW
Reviewed Oct. 12, 2009

"easy and definitely better than store bought"

MY REVIEW
Reviewed Apr. 11, 2009

"It was okay."

MY REVIEW
Reviewed Apr. 11, 2009

"It was okay."

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Wine Pairings

Sweet White Wine

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