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Simple Homemade Buttercream Frosting

>21 February 2011
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This is my go-to recipe when I need to frost a cake. Every birthday, this is what I use. I love love LOVE buttercream frosting! Here’s how it’s done…

  • 1/3 cup butter, softened to room temp
  • 4 1/2 cups sifted powdered sugar
  • 1/4 cup milk; plus a little extra
  • 1 1/2 tsp vanilla

Beat the butter till fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 1/4 cup milk and vanilla. Beat in the remaining sugar, a little at a time. Add additional milk a tablespoon at a time, if needed, to desired consistency.

I eat this stuff out of the bowl with a spoon. Seriously. It is SO good!!

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  • Kim Neyer said:

    This looks very good! I make my buttercream frosting with 1 cup butter, softened, 1 cup butter flavored Crisco, 2 teaspoons vanilla, 1/2 cup milk
    and 4 to 6 cups of powdered confectioners sugar. Granted, my recipe makes a huge batch of frosting! I used it on a wedding cake and I think that’s why I made the recipe yield so much!

  • Pam W. said:

    I will have to bake a cake just so I can try this frosting! MMMMM!

  • Ashley said:

    Made this frosting last night for some cupcakes and it was SO sweet! It’s a gorgeous frosting, but I need to figure out how to make it a little more do-able for me.

  • leyla said:

    I just tried this to the T and it tasted gross cuz of the vanilla.

  • Kendra at New Life On A Homestead (author) said:


    Sorry to hear that! Did you use REAL vanilla? Or imitation?

  • Devende said:

    I am an avid baker. I love baking cakes but never have a truely great icing to put on top. this is it! this icing got rave reviews. I made this into a chocolate icing too with grand results. Brilliant recipe!I will use this over and over.

    P.S. Your chocolate whole wheat birthday cake was pretty scrumptious too. ;)

  • Kendra at New Life On A Homestead (author) said:

    I’m so glad you enjoyed the recipes, Devende!! Thank you for letting me know your results :)

  • Donna DeMartino said:

    My Grandmother always made her icing this way . . only she used Carnation canned milk in place of regular milk. And then of course food color for icing sugar cookies!

  • Andrea said:

    Do you use salted or I salted butter? And real vanilla, or extract?

  • Kendra at New Life On A Homestead (author) said:


    I usually have unsalted butter on hand so that’s what I use, and of course, homemade real vanilla is the best, but extract would do as a substitute.

  • Vicky said:

    Hello. I tried the abive recipe and I was disapoointed. Iwe found the frosting very sweet. My 7 year old son, who is a sugar fan, said it was too much sugar. I opted to add 1 cup vanilla greek yogert to kill the sugar and 4 Tbsp coco powder thus making a drizzle for iur cake. The kids loved it. Granted it was to liquid for a frosting but perfect as a drizzle.

  • Maggie said:

    Just found your recipe and am ready to try it. Will it hold up for piping onto cupcakes?

  • Kendra at New Life On A Homestead (author) said:


    Yep! You may need to adjust the milk amount so your icing is a little on the stiff side. Enjoy!

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