Quick Vanilla Buttercream Frosting

Total Time:
12 min
Prep:
2 min
Cook:
10 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.


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4.5 440
I haven't made this yet, but I have a question. This recipe makes 10-12 servings. How much is a serving of frosting? item not reviewed by moderator and published
I used 2 cups confectioners sugar, 1 cup butter,  2 tsp vanilla,  and I didn't have whipping cream so I added a bit (maybe 2 tablespoons) of 2% milk. I put it all in my mixer and whipped it on high speed. It was so easy, creamy and delicious.  No need to complicate this one. item not reviewed by moderator and published
This should really be called sweet butter instead of buttercream frosting. There is way more butter in this recipe than in most traditional buttercream frostings. It's good, but it definitely has an overwhelming butter flavor. It would best be paired with something like carrot cake or cinnamon rolls. I made it to top chocolate birthday cupcakes, but found it to be too buttery for them. I added an extra cup of powdered sugar and lots of cocoa powder and the resulting chocolate frosting turned out well. item not reviewed by moderator and published
I AM ON MY MOM'S COMPUTER SHE MADE THIS FROSTING AND IT SUCKS! item not reviewed by moderator and published
Turned out perfectly to top my sugar cookies! item not reviewed by moderator and published
Done correctly, this can be a5 star recipe. As other reviewers have said, this sickeningly sweet. So I recommend using two cups of sugar instead of what says. I also recommend making your own confetti sugar. I put cane sugar in the blender until it ground up to confetti sugar. Also, Irish butter. Makes it creamier and adds flavor. I used all organic products also and Land O Lakes cream.I also had to add a amount more ofhwhipping cream for consistency. item not reviewed by moderator and published
Very sweet, very buttery. I could feel the sugar. It was like eating butter straight from the container. item not reviewed by moderator and published
I read the comments about how it was too sweet before making this, so I was cautious when adding the sugar. I changed the amounts of each ingredient to taste: 1 cup butter 2 cups confectioners sugar 1 tablespoon whipping cream 1+ a little vanilla extract This version is amazing!! Not too sweet, very light/airy, and went perfectly with the dark chocolate cake I made. This is going to be my go to butter cream frosting recipe. When it comes to mixing the ingredients, don't pay much attention to the directions. Mix it as much or as little as you think is needed at whatever speed gets the job done. item not reviewed by moderator and published
Absolutely loved it - very good and easy to spread. My new "go to" recipe for frosting!! item not reviewed by moderator and published
The buttercream is grate I use it every time I bake !!!!!!!! item not reviewed by moderator and published
I think it's fine, it's just not to-die-for. I'd add more vanilla and maybe a bit more sugar next time. Made plenty for a 9x13 cake. item not reviewed by moderator and published
Way too sugary and a strong butter taste. Not the best frosting. item not reviewed by moderator and published
Is this a good buttercream for decorating or under fondant? item not reviewed by moderator and published
Quick, easy, yummy item not reviewed by moderator and published
I substituted full fat soy milk for the cream, and added a table spoon of homemade caramel. It was delicious!!! This will become a staple for me for sure!!!! Great recipe. item not reviewed by moderator and published
This is AMAZING! I made a couple small changes because I don't like super sweet frosting.I cut the sugar down to 2 1/2 cups and added 1/8 teaspoon of fine salt and it tasted perfect after whipping for 8 minutes. Doesn't make much though. Lucky if it covers all 12 cupcakes. item not reviewed by moderator and published
Just made this. Wanted to try something different. I usually use the wilton recipe..I thought this recipe was really sweet and strong butter taste..It was also kinda runny.Not thick enough for decorating, so the second batch I did I put an extra cup of sugar and it didn't help at all. So I have it in the fridge now thickening up.. item not reviewed by moderator and published
Wow, this is the best frosting I have ever made! Perfect buttercream. I did end up beating it for almost 10 minutes at the end to get the powdered sugar fully incorporated, so don't be afraid to keep beating if you need to. This was definitely a winner and will be my frosting recipe from now on. It made enough to frost my batch of 24 cupcakes. item not reviewed by moderator and published
I cut the sugar by a half cup or more and it came out great, not too sweet at all. forgot to use clear vanilla to keep color bright but if color isnt an issue, reg is fine. item not reviewed by moderator and published
really good! item not reviewed by moderator and published
This is better than store bought but still unbelievably bad. This was too sweet and I could feel the confectioners sugar in the buttercream. I much prefer recipes which use eggs that have been heated… I would not recommend this recipe on one like it. item not reviewed by moderator and published
WOW just WOW!!!!!!!!!!!!!!!!!!!! I've had a ball with this recipe GREAT, SUPER, WONDERFUL, DELICIOUS, PERFECTION TO SAY THE LEAST, EXCELLENT!!!! GOOD.....DID I SAY GOOD ALREADY? item not reviewed by moderator and published
Perfection! I decorated cupcakes for a bridal shower and knew I would need butter cream to "stand up" but don't always care for the taste. The heavy cream made a HUGE difference! It was really good...still really sweet, but perfect for cupcakes ;). This will now be my go-to icing! item not reviewed by moderator and published
This was very good. I liked the whipped cream in the recipe; it added a nice texture to the buttercream. Very enjoyable recipe. item not reviewed by moderator and published
I use unsalted butter instead of regular and it's not so sweet. I also use different flavors of extract for different flavors. Add a few drops of food coloring to correspond with flavor like red for strawberry and yellow for lemon. My family loves it. item not reviewed by moderator and published
Light, fluffy, flavorful. This is a great recipe for basic buttercream frosting. item not reviewed by moderator and published
OMG Delicious!! And I usually hate butter cream. It IS really sweet, but I don't know what you would use to make it otherwise... item not reviewed by moderator and published
Great texture but way too sweet. I cut the sugar in half and it was perfect. item not reviewed by moderator and published
Best frosting ever! Thank you! item not reviewed by moderator and published
What an awesome recipe!! Easy and delish!! Have to admit to substituting Coconut Rum for vanilla. item not reviewed by moderator and published
This was a great recipe. I am tired of making buttercream that's overly sweet and overpowering. This recipe was perfect. I didn't have whipping cream so I submitted milk and it was still good. Great texture, too - I was able to pipe different patterns onto a batch of cupcakes with ease. I think this is my new staple buttercream recipe. item not reviewed by moderator and published
I don't recommend substituting the cream for milk. I have done this in a pinch with no cream on hand, but it doesn't taste as good. Almost too sweet. I actually use a little more cream than it calls for, and beat it on high. It doesn't make it any more runny, as long as you beat it long enough to see it's the right consistency (just don't try that with milk). I've even used half a cup cream before, and used it on a vanilla cake with strawberry filling. It gave it a great strawberries and cream flavor, and was a huge hit! Don't add that much cream if you need it to crust though, because it won't. It gives it more of a whipped cream flavor, but thicker. item not reviewed by moderator and published
WOW! Light, creamy, buttery and sweet. Not too buttery. I used it to frost cupcakes with a star tip and found the consistency easy to work with. Not only did they look pretty they but the kids loved it. item not reviewed by moderator and published
I haven't tried it yet. but it sounds like the tastiest one out there. item not reviewed by moderator and published
I used to decorate cake for a side line and This frosting is great... It's not "lily white" so it's perfect for dyeing - but even left as is looks fine. My new recipe for frosting. item not reviewed by moderator and published
I read almost all of the reviews prior to making this recipe and some of them were not good. This is the first time I have ever made frosting from scratch and it was amazing! It was the best frosting I've ever had. I made it exactly how the recipe says and it was perfect. It does taste very buttery, but I liked it like that. Super easy and super yummy!!! item not reviewed by moderator and published
Has anyone tried mixing in some strawberry preserves? If so, how was the flavor? Was it really runny because I want to pipe some decorations on it? How much did you use according to this recipe? And what type of cake would pair best with the strawberry vanilla frosting that I want to create? item not reviewed by moderator and published
I've made this 3 times now and it has been delicious every time! item not reviewed by moderator and published
Very simple and great taste! I followed the directions exactly, but one piece of advice, sift the sugar prior to adding it to the butter for a better consistency. Also, it is very sweet frosting so be sure to use a cake recipe that is not on the same sweetness level or you'll have an overwhelming flavor of sugar. Does anyone know how long this last in the fridge? item not reviewed by moderator and published
You need to use quality ingredients; Big Box or old sugar and/or butter will throw the taste. Better with some kind of flavor. I used a pinch of salt. Very soft, and will get softer the longer you whip it. I worked many of the bubbles out by stirring by hand after whipping. Next time I'll pack in the powdered sugar rather than loosely scoop it. item not reviewed by moderator and published
The best buttercream frosting, I used lemon extract it was a hit. item not reviewed by moderator and published
I am a novice baker. Are you supposed to taste/feel the icing sugar? I don't mean the sweetness, but the texture? Please help me out. item not reviewed by moderator and published
This frosting really is very good. I guess three hundred and some people can't be wrong. Most every review raves about it. It is very important to use room temp butter and cream/milk. I think that is what made the difference. This frosting isn't gritty or anything like that. Give it a try......we just did and really enjoyed it. item not reviewed by moderator and published
This an amazing frosting recipe! My husband likes lemon so instead of adding vanilla extract I added 2.5 teaspoons of lemon extract, i did double the recipe. I didn't have whipping cream so I subsisted milk and it turned out fine. item not reviewed by moderator and published
This recipe is amazing! I hand whisked this and at first the butter and sugar did not mix well, which scared me off a bit (it's my first time making buttercream!), but i decided to just continue whisking it and it turned out so creamy and smooth. It tasted a bit too buttery for my liking so i added a whole lemon, and it tasted sooo delicious! I would recommend sifting the sugar first so that it would be better mixed. It's too sweet for some people but i love sweet and hence i love this recipe! (: item not reviewed by moderator and published
Best vanilla buttercream frosting ever! Easy & delicious. Takes a bit of time to incorporate sugar into butter. Will try creaming butter first as suggested in other review. But if you are patient it does come together and makes an awesome frosting. Also going to try using salted butter next time because I like that salty sweet combo. I used 1 1/2 tbls. of whipping cream & consistency was perfect for frosting. Plenty of frosting for a 2 layer cake. Yum! item not reviewed by moderator and published
Perfect as is...the best buttercream I've made! item not reviewed by moderator and published
Amazing recipe!!!!! I didn't have whipping cream so I made some, but the butter curdled. When it did, I just scooped it out. I didn't have any extra butter, however. Luckily I was using a high-fat milk so I used that. The texture is really great and is good to use if you only have a handheld mixer. item not reviewed by moderator and published
It is really good! Make sure your butter is at room temperature. item not reviewed by moderator and published
Always use this for my cupcakes! love it item not reviewed by moderator and published
AMAZING!! This is THE BEST butter cream I have ever come across. I did make an emergency substitution for the Cream (3/4c milk + 1/3 c melted, unsalted butter = 1 c heavy cream). I made this with the Vanilla Extract, and also with Watkins' Peppermint Extract. Both were simply delicious. I used a "whip" attachment on my mixer, and the frosting was light and fluffy. With my first batch, I did notice that I needed to mix it and scrape the bowl often in the beginning to incorporate the butter and sugar well. The second time, I used room temperature butter, and it incorporated much more quickly. This will be my "go to" from now on. item not reviewed by moderator and published
Delish!! I will never go back to the premade stuff!! I used almond extract instead of vanilla, and it turned out crazy tasty!! :-) item not reviewed by moderator and published
szymon item not reviewed by moderator and published
My favorite basic frosting. You can make different flavors from this frosting and they always turn out wonderful! I make 2 1/2 to 3 recipes per batch of cupcakes (but my peeps love lots of frosting). You can make vanilla bean by replacing the vanilla with 1-2 vanilla beans per recipe (depends on your taste…I use 2 per recipe). I've tried others, but so far they don't compare. item not reviewed by moderator and published
Finally, an easy and perfect frosting recipe! I've tried many, and this is the one I will stick with. I followed others' suggestions to whip the butter at room temperature very well before adding the sugar. I tripled the recipe to fill and frost two 10" double layer cakes, and there were about 2 cups leftover. item not reviewed by moderator and published
Loved this super easy, delicious recipe! I had no problems with the icing being too thin - - it was a perfect, creamy consistency & worked perfectly for a basic cake and decorations. I have even made it with cocoa powder & semi-sweet chocolate and it was fabulous! item not reviewed by moderator and published
I did not like this frosting, I used it for my 4 yr olds birthday cake and was disappointed with the flavor. I will not make it again. item not reviewed by moderator and published
The icing was so thin. I can't use this recipe for decorating. I followed the directions just as posted. item not reviewed by moderator and published
i want to use this recipe and i was wondering if i can use with fondant? item not reviewed by moderator and published
Perfect. There is no other word. It IS perfect frosting. I spread it on a red velvet cake. item not reviewed by moderator and published
Excellent and easy. I used a paddle attachment first to blend well. Switched to whisk attachment for last step. Came creamy, fluffy and decadent! item not reviewed by moderator and published
This recipe is SO easy and SO good! This was my first time making frosting from scratch and frosting cupcakes. Not only was this frosting the most perfect consistency to work with, it's also sooooo tasty. Love it!! item not reviewed by moderator and published
Love this quick and easy basic vanilla buttercream!!! I used it on a spicy carrot cake. I also added cinnamon, walnuts and extra whipping cream.Not a big fan of cream cheese icing so this works for me. Got so many compliments on the frosting and the cake that I am making another one tonight!!! item not reviewed by moderator and published
I used this buttercream recipe for some Breaking Bad themed cupcakes I made over the weekend. I loved how easy it was to make and the final texture was fluffy and light. I opted to add a splash of amaretto hazelnut liqueur to the frosting because I felt the taste was a little one dimensional on its own, but that makes it a brilliant jumping off point for other delicious frosting flavors. Will definitely use this one again! item not reviewed by moderator and published
This recipe was so easy even I could do it! I have had little success with home made icing in the past but this is one is a winner for even my notice skill level. Taking advice from other posters I made the following adjustments. The butter was left out for several hours to get to room temp and I used the whip attachments on a stand-up mixer to beat a solid 5 minutes before slowly adding powdered sugar. As good vanilla is my favorite I added 2 tsp and a couple drops of almond extract. Also instead of heavy whipping cream, evaporated can milk had to do since that was in the pantry. No doubt this will be my go-to recipe for fluffy icing. So good! item not reviewed by moderator and published
Wow! This is now my go-to buttercream frosting. Didn't change a thing. Sometimes, I would place it in the fridge 5 minutes before frosting. item not reviewed by moderator and published
just did a practice run, for my mom's 50 birthday cake, all I can say is wow! I had to use a hand mixer and was scared at first it was going to go everywhere, but it turned out perfect. Never had homemade frosting before, way better than store bought! I don't think I ever want to go back : item not reviewed by moderator and published
Just made this for my brother's birthday cake. It's not too sweet, easy, and spreads well. One comment I have is that it doesn't have such flavor. I fixed that with some more vanilla. All in all, this was a very good recipe, and one that I'll use often. item not reviewed by moderator and published
its deeelish, best icing ever, but the recipe says that it ices 12 cupcakes, and I iced 24 and still had some leftover! item not reviewed by moderator and published
Easy and delicious! item not reviewed by moderator and published
I LOVE this recipe. Its not too sweet. Definitely my favorite as of now ♥ item not reviewed by moderator and published
I just made this frosting with 3 fabulous girls and they want the food network world to know that it is wonderful! My little girl and her friends just looked up the recipe and then made it to go with a cake they were working on. BEST FROSTING EVER! ( Says one of the girls Clearly easy and fun! item not reviewed by moderator and published
I love making this frosting for Giada's Vanilla Cupcake recipe! It's wondeful; not too sweet and it can be made to have the most wonderful, light texture depending on how much cream you add. item not reviewed by moderator and published
Love the Quick & Easy recipes item not reviewed by moderator and published
I will never make another buttercream recipe. Easy and so so so tasty! I don't even normally like icing. I followed the recipe exactly and did cut up the butter softened to room temperature. I added a little dried egg white for the batch I used to decorate with and it held. item not reviewed by moderator and published
Fantastic! I love this recipe. It was easy to make and tastes great! I really love that it doesn't have shortening in it. It truly is butter and cream. Wonderful! item not reviewed by moderator and published
This recipe was delicious. It was very easy to spread and to decorate with. I've tried many recipes for buttercream before but this is my favorite. Thanks to this recipe my cupcakes and my cake turned out great. I loved it! item not reviewed by moderator and published
Finally! I have tried so many buttercream frosting recipes. This is now my go-to favorite! Tasty, easy to make and easy to work with! Next time I will use unsalted butter, but other than that it was perfect! item not reviewed by moderator and published
I made this recipe the other day for frosting cupcakes since I needed something quick and easy. It turned out beautifully. Do make sure that you sift the powdered sugar before measuring your 3 cups. Aside from that I did cut the butter up into chunks and definitely made sure that it was at room temp. I used unsalted butter. The color is just barely off white and I really like that the recipe did not call for shortening; a personal preference. item not reviewed by moderator and published
This recipe is great except it should specify to use unsalted butter and to use 3 cups of "sifted" confectioners sugar. 1 cup sifted confectioners sugar = 3.6 oz or 102 g 1 cup unsifted confectioners sugar = 4.4 oz or 125g So those of you who used unsifted sugar actually put in 69g extra sugar which is why it tasted too sweet. 22% too sweet! Also I only used 1 Tbs. of heavy cream and it piped really easy. This will set up in the fridge really well after piping. item not reviewed by moderator and published
This is a great recipe. I made a butter pecan cake, and used this recipe for the icing. I sifted my confectioners sugar and made sure the butter was soft but not melted. You can't beat/whip this recipe too much. I used my Kitchen Aid mixer with the whisk attachment. I iced the cake and then had 2/3 cup of chopped pecans and 1/3 cup of butter that I put in a 350 oven to toast. Stir the nuts every 5 minutes for 20 minutes and then cool. I put the nuts on the top of the iced cake. It got rave reviews from friends and family. I can't wait to try it with chocolate. item not reviewed by moderator and published
Just made this recipe and it was perfect! Reading through some of the reviews for where people had a problem with the recipe and without meaning insult, did you use butter at room temperature and did you use confectioners sugar? I can't see that your frosting would be gritty unless you used regular sugar. I did whip the butter with a table spoon of heavy cream and vanilla before adding sugar. I also added a tablespoon of cocoa powder for chocolate frosting and it was very tasty. Love this recipe. Also whipped it longer. I used a hand mixer and regular beaters. item not reviewed by moderator and published
It's a good, quick, simple frosting recipe that is my go to frosting recipe esp if I'm in a hurry. It's the right amount of sweetness (I don't like sweet frostings. Definitely worth trying! item not reviewed by moderator and published
Perfect! item not reviewed by moderator and published
Best vanilla buttercream I've ever had. Wonderful! item not reviewed by moderator and published
@Lili 73165..etc: If you want your results to match the poster's, you must go out and buy the same ingredients for your first try. After successful results, you can play by subbing out ingredients, but you need a basis from which to launch experiments. I found this recipe to be the right consistency and yummy-licious sweetness. item not reviewed by moderator and published
Delicious! Fluffy, smooth, and simple. item not reviewed by moderator and published
Excellent! Added food coloring for the cupcakes that I made for my Godson' Birthday! It was a hit with the whole family!!! Love it! item not reviewed by moderator and published
It was the best frosting I ever had in the whole world! item not reviewed by moderator and published
Excellent and everyone commented on how yummy it was. It spread easily and looked great on my cake! item not reviewed by moderator and published
I generally hate buttercream frosting but needed some for cupcakes I was making for a bake sale. When I saw Gale Gand's name, I figured it had to be good. It was EXCELLENT! Easiest buttercream I ever made, and tasted the best! Perfect for decorating too. If you're looking for buttercream, look no further! Thank you Gale!!! item not reviewed by moderator and published
Was making a chocolate cake last night and wanted a good buttercream frosting. Found this recipe and decided to try it. it was sooooooooooo good. couldn't stop eating it out of the mixing bowl! This recipe is a keeper item not reviewed by moderator and published
My mom made a buttercream frosting many years ago and it was a box of powdered sugar, 1 stick of salted butter and a dash of vanilla. She used regular milk as needed to thin out. It was awesome!!!! There was no such thing as unsalted butter back then, so guess what, salted WORKED. She also used a regular hand mixer as we did not have a stand mixer. Just made some for a white coconut cake and, as always, was awesome and made me think of my mom. item not reviewed by moderator and published
This is the first poor rating I ever gave to a recipe on this site. I do not understand why everyone likes it. Yes, the texture is rich and it is great for spreading BUT it tasted like sweetened butter. Only my husband liked it because he said it reminded him of the sweet butter his mom would make for their toast when he was a child. I substituted half the butter for shorting the second time and added some cream cheese and extra cream and it turned out delicious. Basically, I just played around with ingredients until it tasted yummy. I then dirty iced my second cake (this recipe did not dirty ice well because it didn't stick to the cake very enough for handling and it worked beautifully. item not reviewed by moderator and published
cut the recipe in half. one stick of salted butter to 1 1/2 cups powdered sugar and alittle milk and a dash of pure vanilla. great recipe. item not reviewed by moderator and published
This has been my go-to recipe for years. So easy and delicious!! I make alterations depending upon desired flavor, such as orange zest, dissolved coffee crystals, cocoa powder, cinnamon, etc. I have used it for cookies, cakes, and cupcakes. It holds a piped flower perfectly! item not reviewed by moderator and published
I really liked this recipe! I used it on my Lazy Wife Cake recipe and it turned out great. The only change I made was that I used orange juice (not extract just straight juice instead of vanilla extract to add a little bit more flavor. It was really good and the texture was Amazing. Not too thick but not too fluffy. = item not reviewed by moderator and published
i used milk and only a1/4 of a cup had to add more to make it more creamy and it seemed like no one liked it ... i really was disappointed i might have messed up by using unsalted butter too. i am afraid to add salt to it now and i also had to add a dash of more vanilla... where did i go wrong.. i had no whipping cream but i have heard that it really didn't make a difference to other reviews anyone got any suggestions i am willing to take some... I really want to make a awesome frosting :( so sad ... you can reply to me. just am not allowed to add my email so i will look for some advice on these posts thanks all... i will take any advise cause i really want to learn ... I know it is all about trail and error but i feel like such a failure on such a simple reciepe....thank you all and have a very good new year.... item not reviewed by moderator and published
Used this frosting for sugar cookies this Christmas and everyone made comments on how delicious it was! Just made a marble cake and new I had to use this recipe! Another hit! Love this, 5 star! item not reviewed by moderator and published
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! item not reviewed by moderator and published
its practically butter not butter cream item not reviewed by moderator and published
yes there is a lot of butter.<br /> item not reviewed by moderator and published
if you're using it underneath the fondant i would suggest something less sweet. try 2 sticks of butter and 1 1/2 cups of confectioners sugar with a teaspoon of vanilla extract, if it's too runny add more confectioners sugar. make sure to chill your cake after frosting and before covering with fondant! item not reviewed by moderator and published
Thanks for the info. I was wondering if it would be good for decorating. item not reviewed by moderator and published
I've also tried substituting some of the vanilla with other flavor extracts, with excellent results. item not reviewed by moderator and published
This is only a partially helpful response--there is some way to mix strawberry preserves in bc there is a cupcake place near me that makes vanilla cupcakes with this AMAZING strawberry frosting--and then they drizzle white chocolate on top so it hardens. Then they cut up a drinking straw and put one in about 2 inches long and the cupcake is called a strawberry milkshake. It's to die for. item not reviewed by moderator and published
I make a syrup out of fresh fruit to mix with buttercream, prob easier to just use the preserves item not reviewed by moderator and published
I forgot: It's messy and I had to fuss over the initial mixing, which partly negates the ease of the recipe. item not reviewed by moderator and published
No, it's supposed to be a creamy, uniform texture. I've had the same problem in the past and found it's a result of the butter being too cold and not creaming together well with the sugar. Make sure your butter is entirely room temperature and it'll work better. If it's cold in the kitchen, I also will microwave a bit of my butter till it's practically melted, then mix that with sugar and the room temperature butter. item not reviewed by moderator and published
Plus make sure you are using confectioners' sugar and not regular sugar. item not reviewed by moderator and published
This is a frosting used for filling and spreading. If you mean to have thicker icing for piping, wouldn't it have only have taken a moment to add more powdered sugar? item not reviewed by moderator and published
Sounds like the butter needs to be really soft so make sure its room temp. And if it is, maybe only add 1-2 teaspoons of milk and add a tsp at a time more as needed if that doesn't do the trick. And you're not a failure. Baking is a science and takes practice. Keep at it and I know you'll do a fantastic frosting :) item not reviewed by moderator and published

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