Butter Frosting Recipe - Allrecipes.com
Butter Frosting Recipe

Butter Frosting

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"A touch of red food coloring gives this buttercream frosting recipe a lovely pink hue."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings


  1. Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners' sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner's sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting pink with 6 to 8 drops of red food coloring.
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2003

This is a really delicious frosting, and spreads really well on cakes and cookies. The only thing I do differently is to use unsalted butter, or leave out the salt in the recipe.

Most Helpful Critical Review
May 16, 2011

As I added the sugar I found four cups worked for me so I stopped right there and only added enough milk to get it to the proper consistency for piping onto cupcakes. I wanted a true butter tasting frosting that wasn't too sweet - six cups would have defeated that. With four cups I got a beautiful, light, fluffy, not-too-sweet butter cream frosting.

Mar 25, 2003

hate to break the chain of enthusiastic reviews, but this was just not so top-notch for me. I have quite the sweet tooth and even I found this too be a bit too sweet. those who ate the cake along with ice cream (I used this for my boyfriend's bday cake) finished, but those who didn't want ice cream barely made it halfway through their slices.

Jan 17, 2007

I used this recipe for my twins' first birthday cakes. I did cut the recipe in half and added more red food coloring for a pinker color. Really liked the flavor. Had to keep it in the fridge or the icing started to run. Will definitely use again.

Aug 13, 2004

I cut recipe amount by 1/3 and still had enough for 2 one layer cakes and a dozen cupcakes! I found the taste very sweet, so I added extra vanilla extract and some almond extract. Good for plain white or not too sweet cakes.

Jan 13, 2007

I was wanting a recipe that I could tint several different colors for my daughter's b-day cake. This was perfect. When I went to make it, I realized I only had about 5 cups of powdered sugar. It turned out great and I didn't need to add the extra few Tablespoons of milk at the end. If I had added one more cup of powdered sugar, i can't imagine it turning out though. It was very yummy too!

Oct 18, 2002

I bake a lot of cakes and finally found the perfect frosting. Not only is it delicious and perfect! It made a nice size amount so I could frost a 2 layer cake. This will be a staple in my house from now on. Thanks!

Jan 29, 2004

Great recipe. Very, very, very sweet, though -- and this is coming from someone who likes sweet things. Also, you may need to add a little more milk than the recipe calls for to get it "spreadable."


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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 108 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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