Buttercream Frosting

Buttercream Frosting

"'This basic buttery frosting has unmatchable homemade taste,' assures Diana Wilson of Denver, Colorado. 'With a few simple variations, you can come up with different colors and flavors-from orange, lemon and mint to chocolate and peanut butter.'"
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Ingredients

15 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  • Prep

  • Ready In

  1. In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

Footnotes

  • For Chocolate Frosting: Substitute 1/2 cup baking cocoa for 1/2 cup of the confectioners' sugar. For Peanut Butter Frosting: Substitute peanut butter for butter. For Lemon-or Orange-Flavored Frosting: Substitute lemon or orange juice for milk and add 1 teaspoon grated lemon or orange peel. For Almond-or Peppermint-Flavored Frosting: Substitute almond or peppermint extract for the vanilla. Liquid or paste food coloring may be added to match flavoring (green for mint, for example) or for contrast when decorating.

Reviews

Read all reviews 233
  1. 272 Ratings

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Most helpful positive review

The recipe was very good but I changed a lot of it. It kind of seemed outrageous to have 8 cups of powdered sugar so my first plan was just to cut the recipe in half. I used 1/2 cup butter, on...

Most helpful critical review

a good basic recipe. I found that the best tactic with the sugar was to just add it to the butter and milk 1-2 cups at a time until you get it just right. 8 cups did seem like a wee bit too much...

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The recipe was very good but I changed a lot of it. It kind of seemed outrageous to have 8 cups of powdered sugar so my first plan was just to cut the recipe in half. I used 1/2 cup butter, on...

Very tasty but I used only 1 stick of butter (1/2 cup) and only 3 3/4 cups confectioners sugar (about half what the recipe calls for) also, since it came out tasting incredibly sweet I added jus...

I liked this recipe because I had all the ingredients on hand. I think the the trick is to beat it well, I cut the recipe in half and frosted a 2-layer cake and had about 1 cup of frosting left...

This is also yummy with almond extract! My mother used to be a cake decorator and this is just like hers! For a flawless finish, use shortening instead of butter, and use a metal spatula with ...

I made half the recipe, which generously frosted twelve cupcakes. I found I needed only 3-1/2 rather than four cups of powdered sugar, but the full amount would have been fine too. Don't be rigi...

Excellent basic buttercream recipe. You need to have the butter at room temp or cool (butter indents when you press)...not warm and runny...the butter needs to have some body to it. I add the ...

a good basic recipe. I found that the best tactic with the sugar was to just add it to the butter and milk 1-2 cups at a time until you get it just right. 8 cups did seem like a wee bit too much...

Wonderful! Not too rich at all, nice consistency. Dries very smooth, not at all dry & crusty. I was out of Pure Vanilla, so I used 1/2 tsp Immitation Vanilla, instead. Came out great!

I found this is a good recipe. But I added a little more vanilla and decreased the powdered sugar by a cup and added 1/2 cup bakers sugar. I think it came out great and more fluffy. Thanks for t...

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