Buttercream Frosting

Ready in 45 minutes

Will frost 2 layers or 1 angel food cake

"Love it! Yes, it is very sweet and I'm so glad! Most of the other buttercream frosting recipes I tried were not and thus, very bland to me. When I looked at the reviews for this recipe and saw people complaining about it being too sweet I knew I had to try it. Icing is meant to be sweet! And this one fits the bill! I did add a little extra milk to make it more spreadable but other than that it's perfect."

- AprilCanLearnToCook

Top-ranked recipe named "Buttercream Frosting"

4.2 avg, 44 review(s) 70% would make again

Ingredients

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1 pound Confectioners Sugar
1/2 cup Butter; softened
1 1/2 teaspoon Vanilla
3 tablespoon milk

Original recipe makes 12

Servings  

Preparation

In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary, add more milk until frosting is of spreading consistency. Mix everything well.

Optional: If desired, add a few drops of food coloring.

For chocolate buttercream frosting - add 1/2 cup Hershey's cocoa.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 215 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Buttercream Frosting All 44 reviews

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alecxis123 2 months ago
My 10 year-old daughter used this recipe for her cupcakes. She's giving it 3 stars because it was too sweet. We did not have any lemons on hand, so instead we juiced a pomegranate and used that to cut the sweetness. It worked and added a natural pink color to the icing. She would use again, we just know to cut the sweetness.
christinagarrett 4 months ago
So easy & so good!
Humbug3 4 months ago
Used regular sugar instead of confectioners didnt turn out right
nkcook 7 months ago
rezalion 8 months ago
It was runny and tasted funny
Lachupacabra85 8 months ago
dawatha 1 year ago
debramccreary1 1 year ago
EasyBakeZay 1 year ago
This turned out weird. It was more like a sugary, runny glaze with a strong essence of vanilla extract. To make it work I added cream cheese and more powdered sugar to try to compensate for the flavor and thicken the texture. It helped but I also had to refrigerate it to firm it up. I won't use this recipe again.
mogriff1 1 year ago
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