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Butter Frosting

Read Reviews (44)

"Buttercream frosting with lovely pink hue." — Judy Wattenbarger

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Original recipe makes 4 cups Change Servings

3/4 cup butter
6 cups confectioners' sugar
1/3 cup milk
1 1/2 teaspoons vanilla extract

1/4 teaspoon salt
2 tablespoons milk
7 drops red food coloring

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Directions

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.

—MKE250

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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.

—naples34102

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54 Ratings

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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.

—KISMETKIM

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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.

—UTOPIA122

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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.

—BASAL

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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!

—MA2HANNAH

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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."

—ELANCE

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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!

—BabaEva

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Nutrition

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.

Nutritional Information

Butter Frosting

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 273
Calories from Fat: 85

% Daily Value *
Total Fat 9.4g 14 %
Saturated Fat 5.9g 30 %
Cholesterol 25mg 8 %
Sodium 108mg 4 %
Potassium 16mg < 1 %
Total Carbohydrates 48.2g 16 %
Dietary Fiber 0g 0 %
Protein 0.3g < 1 %
Sugars 47.4g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 2 %
Iron < 1 %
** Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.