- 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 the best frosting ever! I make the chocolate, but usually substitute a couple of tablespoons of coffee in addition to the milk.My granddaughters love it on a Devils Food Layer cake. Thank you for the recipe."
"Easy recipe for a great frosting! I like to add almond extract too. Yummy!"
"I used only the 1stick of butter stated, four cups of powdered sugar,1 tablespoon of vanilla, and half & half to get to the proper consistency I needed. Delicious!"
"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"
"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!"