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Vanilla Buttercream Frosting

Vanilla Buttercream Frosting

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    30 m
Couellet

Couellet

Smooth and tasty vanilla buttercream, perfect consistency for decorating any cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Stir milk and flour together in a saucepan over low heat; cook, stirring constantly, until thick, about 5 minutes. Cool mixture in refrigerator until cold to the touch, about 15 minutes.
  2. Beat butter, confectioners' sugar, and vanilla extract together in a bowl until light and fluffy.
  3. Stir cooled milk until smooth. Slowly beat into the butter mixture until frosting is of a spreadable consistency. For a thicker icing, you may not need the entire milk mixture.
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Reviews

Shayla
8

Shayla

8/27/2013

It was very watery ,clumpy, flowery and tasteless, and I followed the recipe fully

Jessica Moresco
3

Jessica Moresco

8/3/2013

Awesome recipe!!! The buttercream is light and delicious and not too sweet but also holds it shape enough to pipe! Perfect.

kasha111_
0

kasha111_

9/26/2014

My recipe is similar but it only has 3/4 cup of butter. I would try this again with wondra flour if you have problems with regular flour. This might help to eliminate the lumps. I use gold medal flour in my recipe. I do NOT use this for frosting. I used this as a filling for my chocolate torte recipe.

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