This easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors.
Be sure to bring your favorite sugar cookie or cupcakes to put this frosting on!
Ingredients
- 1/2 cup butter, softened
- 4 1/2 cups confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
- 5 to 6 tablespoons 2% milk
Directions
- In a large bowl, beat butter until creamy.
- Beat in the confectioners’ sugar, vanilla and enough milk to achieve desired consistency.
Change up the flavor! Prepare the recipe as directed making the following substitutions:
- Almond: Add 1/2 to 3/4 teaspoon almond extract instead of the vanilla.
- Chocolate: Use 4 cups confectioners’ sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk.
- Lemon: Use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel.
- Orange: Use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel.
- Peanut butter: Use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk.
- Peppermint: Use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla.
Tips
- When beating your softened butter, wait until it’s pale yellow and creamy before adding sugar.
- For super fluffy frosting, beat a few extra minutes to incorporate a bit more air.
- Save time: This frosting can be made ahead and refrigerated. Just bring it to room temperature and beat again before using.
Nutrition
2 tablespoons: 124 calories, 4g fat (2g saturated fat), 11mg cholesterol, 40mg sodium, 23g carbohydrate (21g sugars, 0 fiber), 0 protein.
