Simple and Delicious Buttercream Frosting

Simple and Delicious Buttercream Frosting

Made  times
Denise 4

"I decided on a whim yesterday that I wanted to make cupcakes for Canada Day. I didn't have time to buy frosting before getting ready for the fireworks show, so I ended up making my own with ingredients I already had. I was shocked at how quick and easy this was! This basic vanilla recipe makes enough to cover a dozen cupcakes, but feel free to double it (for cakes), triple it, add food coloring or different flavor extracts. If you find this too sweet, you can add a dash of salt to the milk or the vanilla. Personally I like it sweet, and I used salted butter, so I didn't find it necessary."
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15 m servings 173 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Ready In

  1. Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat the vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.


  1. 99 Ratings

Most helpful positive review

This is a pretty much standard traditional buttercream frosting offering the best of what both shortening (use hi-ratio for best results) and butter have to offer - namely, the stability and pur...

Most helpful critical review

It came out kinda watery, But it tasted great so I'm using it as a glaze :P

Most helpful
Most positive
Least positive

This is a pretty much standard traditional buttercream frosting offering the best of what both shortening (use hi-ratio for best results) and butter have to offer - namely, the stability and pur...

I tried this recipe on a whim and I am very pleased with it. I made it exactly as written and it made enough to frost a 13x9 cake nicely.

Just as the name implies, it’s simple and delicious. A good standard buttercream frosting that made the perfect amount for 12 cupcakes using a #2 frosting tip. I added an extra ¼ cup of confe...

This was very tasty. I made 40 cupcakes for my sister's rehearsal dinner and used this recipe to frost. I got a lot of compliments on how delicious the frosting was. One word of advice - I calcu...

I have tried so many buttercream recipes and they were either ok or horrible.. this one is by far the best I have ever made.. I recommend beating the butter and shortening for atleast 10-15 min ...

I made this frosting for my daughter's b-day cake. It was my first attempt at homemade frosting. I will never buy canned again. So easy to make and tastes amazing. Everyone commented how good it...

This is a good basic buttercream. It was super easy to whip up. I had some left over after frosting the cupcakes. It kept well in the fridge for a week. Thanks Denise

this was the most perfect frosting I have ever made. Make sure to beat the butter and shortening for quite a while to get it light and fluffy. It is so worth it. My husband never likes frosting,...

Pretty good stuff, not what I was looking for but did good for my carrot cake. I added some almond extract to jazz it up.

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