- 1 cup butter, softened
- 8 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1/2 to 3/4 cup milk
- In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency. Yield: about 4 cups.
Reviews forButtercream Frosting
"Totally yummy. I put this in between graham crackers, then in the refrigerator to make a delectable sweet treat. I substitute almond extract. Gives it that nutty flavor."
"This is very easy to make and just delicious."
"This and similar frostings are good if you don't have a stand mixer, and don't feel the need to own one, because you don't have to beat them a lot. Plus the taste is decent enough, although it is a little on the sweet side."
"You can add popcorn salt to cut down on the sweetness"
"The four simple ingredients used in this recipe create a delicious buttercream frosting. I did sub in almond milk for the regular milk."
"Perhaps I should not have been surprised how much confectioners' sugar cake frosting uses, but I was. I was pleased with the recipe, though. I used the frosting on a pumpkin-spice cake, and they complimented each other. My dad pined that it tasted too sweet, probably because he rarely likes cake. I loved the taste, though--it certainly beats any store-bought frosting. Every cake lover will adore this frosting."
"I love how easy to it make..."
"I am new to baking, cooking, and, all the above... This is a simple, yet, wonderfully sweet recipe. I really really enjoyed it! I usually will only eat wiped cream frosting; now this will be added to the list of edible cupcake/cake frostings. As for how I prepared this frosting I cut the recipe in half; I only used 3 cups of confections' sugar. In addition, I only needed to use 1/3 cup milk. Hope this helps!"
"This is very sweet and makes a lot of frosting. I made half a recipe and had plenty for a 9X13 pan."