Buttercream Frosting


This is a buttercream frosting I normally put on birthday cakes. It's like the frosting that bakeries put on cakes, extra rich and creamy from the egg yolk, but I much prefer to make my own since I know what I am putting into it, and as always, homemade is best. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8- or 9-inch layers.

Prep Time:
30 mins
Total Time:
30 mins
2 1/2 cups


  • ½ cup butter, softened

  • teaspoon salt

  • 4 cups confectioners' sugar

  • 2 egg yolks, beaten

  • 1 teaspoon vanilla extract

  • 2 tablespoons milk


  1. Cream butter until soft. Add salt and part of the sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until preferred consistency for spreading is reached, beating after each addition until smooth.

Cook's Note:

If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts (per serving)

352 Calories
13g Fat
60g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 352
% Daily Value *
Total Fat 13g 16%
Saturated Fat 8g 39%
Cholesterol 82mg 27%
Sodium 122mg 5%
Total Carbohydrate 60g 22%
Total Sugars 59g
Protein 1g
Calcium 14mg 1%
Iron 0mg 1%
Potassium 16mg 0%

* 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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