Vanilla Buttercream Frosting

Vanilla Buttercream Frosting

Couellet

"Smooth and tasty vanilla buttercream, perfect consistency for decorating any cake."
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Ingredients

30 m servings 198 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 117 mg
  • 5%

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.

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Directions

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  1. Stir milk and flour together in a saucepan over low heat; cook, stirring constantly, until thick, about 5 minutes. Cool mixture in refrigerator until cold to the touch, about 15 minutes.
  2. Beat butter, confectioners' sugar, and vanilla extract together in a bowl until light and fluffy.
  3. Stir cooled milk until smooth. Slowly beat into the butter mixture until frosting is of a spreadable consistency. For a thicker icing, you may not need the entire milk mixture.

Reviews

Read all reviews 30
  1. 33 Ratings

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Most helpful positive review

Awesome recipe!!! The buttercream is light and delicious and not too sweet but also holds it shape enough to pipe! Perfect.

Most helpful critical review

It was very watery ,clumpy, flowery and tasteless, and I followed the recipe fully

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Least positive
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It was very watery ,clumpy, flowery and tasteless, and I followed the recipe fully

Awesome recipe!!! The buttercream is light and delicious and not too sweet but also holds it shape enough to pipe! Perfect.

This recipe is flawless as is if you do it right. It's light,fluffy,and not too sweet. Only tip I can possibly give is whisk the milk and flour vigorously so it doesn't get lumpy and don't over ...

Quick and easy. Great texture and flavor. I added almond extract instead of vanilla and it turned out phenomenal! Advice..slowly add milk and flower mixture to get desired consistency. I had t...

I thought this was great! Since I read that it might turn out lumpy, I mixed it in my blender, and it turned out excellent. I'll definitely use this recipe again. Thank you for a great recipe

had tried a similar recipe, but this uses confectioner's sugar instead of white sugar and also calls for more flour. This frosting is very light and not too sweet. I did add an extra tsp of vani...

I fell in love with this recipe when I first tried it in 1969, soon after I married. It is imperative that the flour and milk be thoroughly combined before cooking and that the mixture be cooked...

This recipe is ok. I used it as an icing and I didnt put any flour and used 2 cups confectionary sugar instead. Wouldnt recommend this though

I had to add more confectioners sugar because the frosting was so wet & even then it wasn't too sweet.

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