Easy Vanilla Buttercream Frosting Recipe

4.5 135 133
Easy Vanilla Buttercream Frosting Recipe
Easy Vanilla Buttercream Frosting Recipe photo by Taste of Home
Publisher Photo

Easy Vanilla Buttercream Frosting Recipe

Read Reviews
4.5 135 133
Publisher Photo
This easy buttercream frosting has 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.

    • 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
    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."

    MY REVIEW
    angela32 User ID: 3084463 254422
    Reviewed Sep. 21, 2016

    "easy recipe for a great frosting! I like to add almond extract too. Yummy!"

    MY REVIEW
    Freetobejenn User ID: 8931114 253925
    Reviewed Sep. 10, 2016

    "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!"

    MY REVIEW
    clodermeier User ID: 8885397 249920
    Reviewed Jun. 29, 2016

    "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."

    MY REVIEW
    Lheneryf User ID: 8813168 245848
    Reviewed Mar. 23, 2016

    "Great recipe went well on the cake I made and was delicious easy to make as well"

    MY REVIEW
    oldpueblocolo User ID: 8628963 244553
    Reviewed Feb. 27, 2016

    "Love the ease of this recipe. I made the chocolate version with a yellow cake and it was delicious. During Lent I make a lot of cakes and I will use this re pie because it comes out perfectly. Next week will try either lemon or orange version."

    MY REVIEW
    Ham_Sammich User ID: 8473184 242207
    Reviewed Jan. 21, 2016

    "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!"

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