You are going to absolutely LOVE this recipe! You will never buy store bought container frosting again! I am going to teach you how to make Buttercream Frosting! It’s so EASY and believe me, it’s Super Delicious!
Easy Buttercream Frosting Recipe
INGREDIENTS:
1/2 cup butter, softened
4 1/2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
5 tablespoons 2% milk
DIRECTIONS:
In your kitchen aid mixer (if you don’t have one, use a large bowl and a hand beater), cream butter until light and fluffy. Then beat in the confectioners’ sugar, vanilla and milk. Turn speed up to HIGH for 2-3 minutes to make your frosting fluffy!
Yield: About 3 cups.
This recipes keeps in your freezer for up to 3 months, so when you make some double the recipe and you will have some ready for when you make your next cake, cupcakes or cookies! YUM!
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{ 30 comments… read them below or add one }
Do you HAVE to use 2% milk? I don’t mind it, but I swear my husband with think I tried to make “low fat” icing… I bought lean ground beef and he thought I was trying to put him on a diet. (until I explained that lean ground beef better than ground chuck) lol
LOL! I know what you mean, no you can use whole milk if you want!
I use evaporated milk, which also comes in low and non fat versions.
Margarine or real butter?
either one will work equally as well
EWWWWW. Margarine should not come near BUTTERcream frosting. In fact, it doesn’t belong in a baker’s kitchen.
I totally agree with you on the margarine. Margarine does not belong on earth.
My hubby use to be a margarine eater until I showed him all the chemicals they add into it. I agree margarine should not even been in a bakers kitchen. Blah!
Hi, thanks for this recipe! To use the frozen frosting, we just thaw til soft? Or need to rewhip?
Just thaw in fridge until soft!
This looks AMAZING! I don’t think I will ever buy real frosting again! Who knew! Thanks for linking up to our ‘Follow our Thrift” link up this week!
Can you add food coloring to this? Do you need to make adjustments to the recipe in other areas if you do this?
Thank you!
YES! You can add food coloring and and you don’t need to make adjustments to the recipe!
If u wanna use food coloring u need to use clear vanilla extract..
Thanks for letting everyone know Amber! Great TIP!!!
Can I use this recipe to make decorations on cupcakes?
Yes! I use it for my cupcakes all the time!
Hi – Thanks for the post – I’m wondering if this butter-cream will be good as a crumb coat coating and marshmallow fondant covering? (and possibly a side of ice cream)
I’m pretty pressed for time & don’t have time for other butter-creams (egg, etc.) – I want something simple and easy :0)
Thank You!
This is so easy and it’s delicious!
This sounds easy and quick, I have almost 100 cupcakes too frost between tonight and tomorrow morning. Could you please tell me how many batches I would need to make?
I would suggest 3 – 4 batches depending on how big your cupcakes will be! Each batch usually frosts about 24 (large) – 48 (small) !
Did anyone ask about flavors? I’d like to make chocolate frosting…not sure how much cocoa etc
Mine came out very thin and grainy. Could it because I used a hand mixer rather than the larger kitchen aid type?
No, you can use a hand mixer. Did you make sure your butter was softened? Did you use confectioners’ sugar (NOT regular sugar). That could be the problem. Hopefully that helps!
Can you use silk instead of milk?
I’ve never tried that, if you decide to do it – let us know how it works!
When coloring, is it okay to use the food coloring gel paste (AmeriColor, or Wilton)?
Yes it fine!
Can you add flavors to this and if so, what would be the best way to add it and when?
Hi,
Double checking,so you don’t use the whip attachment?