Quick Vanilla Buttercream Frosting

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Best vanilla frosting I have ever made. I didn't have any whipping cream on hand, but I had buttermilk so I used that instead and it was still great. I think the key is whipping it for as long and as fast as you can to get it nice and light and fluffy!

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After reading some of the reviews I was a bit leary about it tasting too much like butter. Don't listen to them. I followed the directions
exactly and frosting is awesome.....easy to make... taste... out of this world!

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I just made this as a dry run for my son's first birthday. It is the best frosting I have ever made! It's easy, quick, and tasty. I will DEFINITELY be using this recipe for his birthday cakes and for future cakes as well!

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This is without a doubt the best frosting I have ever made and will be the only recipe I use from now on. At first I thought it wouldn't make enough for a layer cake, but there was plenty - with a little left over. I took previous advice and creamed the butter first then added the sugar and beat it for several minutes. It was light and fluffy and not overly sweet (as other buttercream recipes are. Yes, it's buttery - but it's BUTTER cream. Thank you, Gale Gand for this easy, delicious recipe.

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Freakishly easy and also delicious!

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This was the first time I have made a buttercream frosting. This recipe was very easy to make and very tasty. It spread easily and looked great on the cake. The only problem I had was it had a very slightly grittiness from the sugar. I followed the directions exactly and even beat it longer thinking it would get rid of the grittiness but it did not. That's why I gave it only 4 stars. Other than that it was great. I will make this recipe again and try to figure out what I did wrong.

One review I read said this recipe was "as good as store bought". I was pretty shocked by that statement. Store bought frostings, to me, are awful. So are box cakes. Home made is always better. That's just my personal opinion.

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Super easy and delicious! I added a generous spoonful of raspberry jam to make a raspberry buttercream for lemon cupcakes and it was great!

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This is a simple and delicious recipe. I did do 1.5 of the recipe (as some suggested and had enough to cover my layer cake, with a nice layer in the center. I did add a splash more vanilla and cream too, which made the perfect consistency for a crumb-coat, then a final, flawless frosting. One of the best cakes I've ever frosted - thank you very much!

For those complaining that it "tasted to buttery"... um... why are you making buttercream frosting if you don't want it to taste like butter? As for me, butter, sugar, vanilla, and cream? There's nothing not to love. :

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Quick, easy & delicious. Now that's my kind of recipe.

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A quick recipe.Simple but delicious