Easy Vanilla Buttercream Frosting Recipe

4.5 141 139
Easy Vanilla Buttercream Frosting Recipe
Easy Vanilla Buttercream Frosting Recipe photo by Taste of Home
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Easy Vanilla Buttercream Frosting Recipe

Read Reviews
4.5 141 139
Publisher Photo
After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Diana Wilson, Denver, Colorado
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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

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.

Change up the flavor. Prepare the recipe as directed making the following substitutions:

Almond:
Add 1/2 to 3/4 teaspoon almond extract instead of the vanilla.
Chocolate: Use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk.
Lemon: Use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel.
Orange: Use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel.
Peanut Butter: Use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk.
Peppermint: Use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla.

Test Kitchen Tips
  • When beating your softened butter, wait until it's pale yellow and creamy before adding sugar.
  • For super fluffy frosting, beat a few extra minutes to incorporate a bit more air.
  • Save time: This frosting can be made ahead and refrigerated. Just bring it to room temperature and beat again before using.
  • Originally published as Easy Vanilla Buttercream Frosting in Complete Guide to Baking 2004, p140

    Nutritional Facts

    2 tablespoons: 124 calories, 4g fat (2g saturated fat), 11mg cholesterol, 40mg sodium, 23g carbohydrate (21g sugars, 0 fiber), 0 protein.

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    • 1/2 cup butter, softened
    • 4-1/2 cups confectioners' sugar
    • 1-1/2 teaspoons vanilla extract
    • 5 to 6 tablespoons 2% milk
    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.

    Change up the flavor. Prepare the recipe as directed making the following substitutions:

    Almond:
    Add 1/2 to 3/4 teaspoon almond extract instead of the vanilla.
    Chocolate: Use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk.
    Lemon: Use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel.
    Orange: Use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel.
    Peanut Butter: Use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk.
    Peppermint: Use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla.

    Test Kitchen Tips
  • When beating your softened butter, wait until it's pale yellow and creamy before adding sugar.
  • For super fluffy frosting, beat a few extra minutes to incorporate a bit more air.
  • Save time: This frosting can be made ahead and refrigerated. Just bring it to room temperature and beat again before using.
  • Originally published as Easy Vanilla Buttercream Frosting in Complete Guide to Baking 2004, p140

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    Reviews forEasy Vanilla Buttercream Frosting

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    MY REVIEW
    Becky User ID: 9453152 286919
    Reviewed Apr. 20, 2018

    "This is my go-to basic frosting. I always add just a bit of salt (a generous pinch), which brings out the buttery flavor nicely and helps offset the sweetness just a bit. So easy and so much better than a store-bought frosting!"

    MY REVIEW
    Allie User ID: 9440876 285515
    Reviewed Mar. 24, 2018

    "This recipe is perfect in taste and texture. To give you an idea of quantity, I made two batches that was just enough to frost a 3-layer cake, using 9-inch rounds. Truthfully one more batch would have been better."

    MY REVIEW
    Susan User ID: 9197913 280259
    Reviewed Dec. 31, 2017

    "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."

    MY REVIEW
    Emily User ID: 9358258 279142
    Reviewed Dec. 12, 2017

    "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!"

    MY REVIEW
    JMartinelli13 User ID: 92779 279103
    Reviewed Dec. 11, 2017

    "Used eggnog in place of the milk, turned out perfectly!"

    MY REVIEW
    hkarow9713 User ID: 7604678 278023
    Reviewed Nov. 20, 2017

    "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."

    MY REVIEW
    valerie User ID: 9294402 276757
    Reviewed Oct. 25, 2017

    "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. :)"

    MY REVIEW
    slye10001000 User ID: 5787172 267351
    Reviewed May. 26, 2017

    "This is the best frosting and the only one I use!"

    MY REVIEW
    gkprodtoh1 User ID: 9165670 265843
    Reviewed May. 11, 2017

    "Very nice recipe"

    MY REVIEW
    volson User ID: 3322527 259224
    Reviewed Jan. 5, 2017

    "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."

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