Vanilla Buttercream

Recipe courtesy Lynn Kearney for Food Network Kitchens

Rated: 3 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
--
Level:
--
Yield:
enough to frost a 9-inch 2 lay

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Ingredients

6 tablespoons butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 8 tablespoons milk

Directions

In a double boiler over hot water melt the butter. Remove from heat and allow to cool for 5 minutes. In an electric standing mixer add butter and confectioners' sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk, 1 tablespoon at a time, until it is a spreadable consistency. Beat again until fluffy -- adding more milk if necessary.

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Comments & Reviews

recipe Vanilla Buttercream
Anonymous 07-26-2008
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Concern...
Rated: 3 stars out of 5

The buttercream itself tastes great. It's a very rich flavor, but one that compliments the cake well. My only vice about this... recipe is in the directions-they state to melt the butter in a double boiler and then combine with the powdered sugar. I encountered a huge problem with this, b/c it made the consistency of the icing thinner, and the icing would not stay on the cake. It was literally melting/dripping off. So, my suggestion would be to keep the butter at room temp. and not melt it for a thicker consistency, but again, the taste is wonderful.Read more
recipe Vanilla Buttercream
Anonymous 04-16-2007
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tasty, but inadequate
Rated: 2 stars out of 5

this icing is highly palatable, but the consistency and volume yielded by the recipe were disappointing. There was not enough... for a 2-layer, 9-inch cake.Read more
recipe Vanilla Buttercream
Anonymous 07-10-2004
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great
Rated: 5 stars out of 5

i use this recipe all of the time.