Recipe courtesy Lynn Kearney for Food Network Kitchens
Success
This recipe was saved to your Folder_Name folder.
Please sign in to save this recipe to your Recipe Box!!
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.
View All 63 Dessert Collections
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
What's Hot
9156 views
03:29
2920 views
00:05:25
$16.80 
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By Chy190
Apopka
on August 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This icing was WAY too sweet and sugary! In fact, there was no taste to it except for powdered sugar! It was also very thin, watery, and somewhat clumpy... no matter how much I mixed it. Won't be using this again.
By bridgettb62_108...
Acworth, GA
on July 26, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By beezc4_5584415
Lititz, PA
on April 16, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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 all 4 reviews