Rating: 4.46 stars
2058 Ratings
  • 5 star values: 1470
  • 4 star values: 318
  • 3 star values: 116
  • 2 star values: 60
  • 1 star values: 94

After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

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  • Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Tips

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Nutrition Facts

228 calories; protein 0.2g; carbohydrates 31.5g; fat 11.6g; cholesterol 30.8mg; sodium 83.7mg. Full Nutrition
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Reviews (1523)

Most helpful positive review

Rating: 5 stars
06/15/2010
I'm a novice cake decorator and this is the first time I've ever in my life reviewed a recipe, but I was so overjoyed I had to do it. I have been trying buttercream recipes for 4 months now, and it's been horrible. I wanted something that did not include the nasty shortening, and was easy to make. I didn't have any luck with any meringue buttercreams either, which just tasted like a big block of butter and requires refrigeration, re-whipping, etc. I was THRILLED to find this recipe! First I made the initial recipe as written, which was a small batch. Then I quadrupled the recipe to make 32 servings to frost/decorate a 9 x 13 layer cake. I found that it's EXTREMELY important to cream the softened butter for several minutes first, then I added the confectioners sugar (after sifting it first) a cup at a time until combined. Then added clear vanilla extract, and for the 4x recipe I only used 1 Tbsp skim milk. Then really important: continue to beat for another 4 minutes! Came out SO fluffy and light and snow white colored. Extremely easy to frost and pipe decorations. Got a nice crust as well. I had several "foodies" taste it and they gave it 2 thumbs up as well. THANK YOU!!!!! Read More
(951)

Most helpful critical review

Rating: 1 stars
01/02/2010
The consistancy was fine but it tasted too sugary and not creamy enough. Read More
(56)
2058 Ratings
  • 5 star values: 1470
  • 4 star values: 318
  • 3 star values: 116
  • 2 star values: 60
  • 1 star values: 94
Rating: 5 stars
06/14/2010
I'm a novice cake decorator and this is the first time I've ever in my life reviewed a recipe, but I was so overjoyed I had to do it. I have been trying buttercream recipes for 4 months now, and it's been horrible. I wanted something that did not include the nasty shortening, and was easy to make. I didn't have any luck with any meringue buttercreams either, which just tasted like a big block of butter and requires refrigeration, re-whipping, etc. I was THRILLED to find this recipe! First I made the initial recipe as written, which was a small batch. Then I quadrupled the recipe to make 32 servings to frost/decorate a 9 x 13 layer cake. I found that it's EXTREMELY important to cream the softened butter for several minutes first, then I added the confectioners sugar (after sifting it first) a cup at a time until combined. Then added clear vanilla extract, and for the 4x recipe I only used 1 Tbsp skim milk. Then really important: continue to beat for another 4 minutes! Came out SO fluffy and light and snow white colored. Extremely easy to frost and pipe decorations. Got a nice crust as well. I had several "foodies" taste it and they gave it 2 thumbs up as well. THANK YOU!!!!! Read More
(951)
Rating: 5 stars
03/31/2009
Creamy and fluffy frosting, yet still perfect for piping/decorating. One recipe, however, was barely enough to frost ten cupcakes, so keep this in mind for any of your frosting or decorating needs. I used this for coconut cupcakes, so I flavored it with some coconut oil flavoring, then topped with toasted, shredded coconut. I would call this one of the more exceptional buttercream frosting recipes. Read More
(899)
Rating: 5 stars
10/24/2008
awesome frosting. easy to decorate with. the only changes i made was that i melted the butter and added 2/3 cup of cocoa to make the frosting a chocolate flavor. Read More
(307)
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Rating: 5 stars
10/19/2008
This is a great buttercream icing recipe. I followed it fairly closely, thought I did add extra vanilla, which then necessitated adding some extra 10X sugar to make up for the extra liquid. It does not make all that much, so I will prob double it when decorating a cake. It made enough for me to not-over-generously ice 18 cupcakes. Great taste and consistency. GO BULLDOGS! ;) TY for a great recipe! Read More
(219)
Rating: 5 stars
02/20/2009
This icing recipe is my absolute favorite out of all that I've tried! I used it to pipe on decorations for my daughter's horse birthday cake. I needed to add almost 2/3 cup more powdered sugar to make it stiff enough to pipe on. To decorate a 9x13" cake, you will want to double the recipe. (Make sure you use clear vanilla if you want white icing.) Read More
(181)
Rating: 5 stars
08/18/2009
This recipe is for REAL frosting not the garbage that comes from the store. I followed the recipe without changes. This was served with SCOTTLEY'S BASIC YELLOW CAKE and the filling from ALMOND CREAM-PUFF RING. My brother ate two pieces and took half of the rest of the cake home with him. I will never buy frosting again ever. Read More
(141)
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Rating: 5 stars
04/22/2011
This recipe was good. I didn't love it, but I usually dont like any plain buttercreams. If you're going to pipe the frosting, don't add the milk. If you are going to add food coloring, add it before the milk (or else it might get too liquidy). Read More
(113)
Rating: 5 stars
09/22/2008
This icing was just what I was looking for as I didnt really want to take the time to do boiling icing. Not too too sweet but very creamy. I will use this again. Alot of flavorings can be added to this. Read More
(95)
Rating: 4 stars
06/29/2012
I was a little disappointed with this icing when I first made it. It was good and easy, but there was just a little lacking in terms of flavor. I made it again and this time used salted butter instead of unsalted (as a previous reviewer suggested), doubled the vanilla (previous reviewer again), and used evaporated milk (next time I might try cream, but I didn't have that on hand) instead of regular milk. I used extra sugar to compensate for the extra vanilla and the thin texture it had the first time (don't want to reduce the milk because I needed every drop of frosting) and it was perfect. I doubled the recipe and it was just enough to frost a 3-layer cake. I'm giving the original recipe 4 stars. Read More
(75)
Rating: 1 stars
01/02/2010
The consistancy was fine but it tasted too sugary and not creamy enough. Read More
(56)