- 1 cup butter, softened
- 8 cups confectioners' sugar
- 6 tablespoons 2% milk
- 2 teaspoons vanilla extract
- Food coloring, optional
- 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.
Reviews forRich 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."
"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"