One Bowl Buttercream Frosting

One Bowl Buttercream Frosting

Kathleen Dickerson 0

"I use this frosting on cakes but I bet you can use it on cookies. I make this frosting quite often. YUM!!"

Ingredients {{adjustedServings}} servings 63 cals

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. In medium bowl, beat butter. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.
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Reviews 139

  1. 158 Ratings

Jen S.

Good flavor and real easy. I actually omitted the cocoa because I wanted a vanilla frosting and added a little extra vanilla extract. Tip: don't overmix as it will begin to separate. It was an very easy recipe.


WHERE HAVE YOU BEEN ALL MY LIFE?? A super frosting, all around terrific recipe! I have tried many recipes from this site but was never inspired enough (postive or negative) to post a comment. However, this recipe rocks. I did have to tweak it based on what I had on hand -- I used stick margerine, and substituted nonfat dry milk for the cocoa, because I wanted a vanilla frosting (I substitute NFDM for 1/3 of the sugar in most of my baking recipes). I think because I used margarine, which is more watery than butter, I only had to use about half the milk. Anyway, the taste is absolutely yummy. It's a great consistancy and eminently spreadable, even on a crumbly baked-with-applesauce-instead-of-oil cake. Easy to make and apply, delicious, what more could you ask for? This recipe isn't just a keeper, it's going to be laminated for a place in my recipe hall of fame! Love it!!!!!!!


I made this with butter and 1/2 & 1/2. I wanted a vanilla frosing so I left out the cocoa powder. It had a nice creamy texture and spread beautifully. But the best part was how it tasted . . . I will make it often