Rich Buttercream Frosting
Total TimePrep/Total Time: 10 min.
- 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.
Nutrition Facts2 tablespoons: 136 calories, 5g fat (3g saturated fat), 12mg cholesterol, 38mg sodium, 24g carbohydrate (24g sugars, 0 fiber), 0 protein.
Dec 29, 2017
This Taste of Home Volunteer Field editor is in love with this frosting recipe! It's a little hard to spread on a more delicate cake so I just added a little more milk. I'm very happy to have a large quantity to also taste...over and over again.
Jul 10, 2016
I've been making this for years and it's always so good.
Jan 22, 2016
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.
Oct 24, 2015
Good basic frosting recipe. I halved the recipe, which was enough to frost a 9" 2-layer cake. It was very sweet - I added a few more tablespoons of butter and a pinch of salt and it was much better. I also added a bit more milk to get the right spreading consistency for my cake.
Aug 24, 2015
Super! 1% milk is fine. Enough frosting for a 13x9 cake & a 9x9 2-layer cake.- Theresa
Feb 4, 2015
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!
Dec 6, 2013
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!
Nov 20, 2012
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.
Feb 18, 2012
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....
Mar 3, 2011
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
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