Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Vanilla Buttercream
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- Yield: enough to frost a 9-inch 2 layer cake
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 259
- Total Fat
- 9 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 0 g
- Sugar
- 45 g
- Protein
- 0 g
- Cholesterol
- 24 mg
- Sodium
- 7 mg
- Yield: enough to frost a 9-inch 2 layer cake
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 259
- Total Fat
- 9 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 0 g
- Sugar
- 45 g
- Protein
- 0 g
- Cholesterol
- 24 mg
- Sodium
- 7 mg
Ingredients
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.
