- 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.
Reviews forEasy Vanilla Buttercream Frosting
"Even better when you use heavy cream or 1/2 & 1/2 instead of milk. You can even substitute some room temperature cream cheese for a small part (maybe 1/4) of the butter. A good way to use up that little bit of leftover cream cheese, especially if you've made a spice cake or carrot cake. If I make chocolate, I usually use a few chunks of unsweetened baking chocolate that I've melted in the microwave. Just be sure the chocolate's melted but not too hot."
"This is my go-to frosting recipe for cookies, cupcakes, or cakes! Everyone loves it and it's so easy to make! Plus you get a big batch of it so you have plenty to mix a few different colors. Swapping the vanilla for peppermint extract is a nice touch during the holidays too!"
"Used eggnog in place of the milk, turned out perfectly!"
"This is my go to, never fail buttercream recipe. I have never had this not work & I always use almond extract. Definitely gives it a while new flavor that tastes divine on any baked good."
"This recipe is very sweet. Most buttercream recipes have 1 cup to roughly 1lb. of 10x sugar. Note: one review thought the recipe was written as four 1/2 cups. This is NEVER how ingredients would be written. If increments or additions of sugar were to be added, that process would be included in the directions. This can be a big misunderstanding for new bakers. ( we should get confident weighing ingredients. :)"
"This is the best frosting and the only one I use!"
"Very nice 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!"