Rich Buttercream Frosting Recipe
- 1 cup butter, softened
- 8 cups confectioners' sugar
- 6 tablespoons 2% milk
- 2 teaspoons vanilla extract
- Food coloring, optional
- 1. In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth (frosting will be thick). If desired, tint with food coloring. Yield: 5 cups.
2 tablespoons: 136 calories, 5g fat (3g saturated fat), 12mg cholesterol, 38mg sodium, 24g carbohydrate (24g sugars, 0g fiber), trace protein
Reviews for Rich Buttercream Frosting
"I've been making this for years and it's always so good."
"I found this frosting to be too thick and too sweet. It does make a ton of frosting. I frosted 2 dozen cupcakes with it, and probably could have frosted another dozen easily. I 'll keep playing with the basic recipe to see if it can be evened out a bit."
"Good basic frosting recipe. I halved the recipe, which was enough to frost a 9" 2-layer cake. It was very sweet - I added a few more tablespoons of butter and a pinch of salt and it was much better. I also added a bit more milk to get the right spreading consistency for my cake."
"Super! 1% milk is fine. Enough frosting for a 13x9 cake & a 9x9 2-layer cake.- Theresa"
"Great icing1 made this to decorate a 3 layer cake! turned out awesome! I used a little evaporated milk to make the consistency better for this cake!"
"What a great frosting recipe! I add an additional tablespoon of milk to make the consistency a little softer, which I prefer. I've used it to frost both cupcakes and cut-out cookies and am so happy with the results!"
"A tried and true recipe. A good recipe like this, well it makes decorating your Christmas Cookies a breeze. Thanks Taste of Home. You are the Bomb!"
"This is a great recipe for basic buttercream. The flavor is perfectly sweet and the texture and consistency are great. It easily accepts extra liquid (water or milk) to make a smoother, more glazelike frosting. It also crusts nicely, making it easier to transport frosted cookies! I have used this recipe exclusively for my sugar cookie decorating since I found it and also for my daughters' birthday cakes. The original recipe yields quite a bit - plenty to generously frost at least 6 dozen cookies or a couple of 9x13 cakes."
"This is a poor mans recipe...my 6 siblings and I use to make this same tasting fronting with mom growing up for Christmas cookies....it was powdered sugar and water. I am very disappointed with this recipe. My nice was very excited to try something NEW and unfortunately ended up with an old family recipe...."
"Very good frosting. Sweetness is not overpowering. I tried it on sugar cookies but I think it will perfect on cupcakes. Definitely staying in my recipe box"
"big hit on cupcakes!!"
"i really like this recipe, but i used 5 cups of confectioner sugar. i still thought it was to sweet, so i added peanut butter to take away from the sweetness i and it was better."
"I added 1 more cup of confectioners' sugar and 2 more teaspoons vanilla extract. Instead of milk I used water and I used 10 tablespoons of water in my recipe. Great Recipe! Yummy! I took this frosting over to my sisters house for cookie decorating and left it there. They liked it so much!"
"you can also use 1/2 margarine and 1/2 shortening if you want a pure white frosting use all shortening and wiltons clear butter flavor"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.