Butter Frosting

Butter Frosting

48

"A touch of red food coloring gives this buttercream frosting recipe a lovely pink hue."

Ingredients

{{adjustedServings}} servings 273 cals
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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners' sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner's sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting pink with 6 to 8 drops of red food coloring.
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Reviews

48
  1. 60 Ratings

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As I added the sugar I found four cups worked for me so I stopped right there and only added enough milk to get it to the proper consistency for piping onto cupcakes. I wanted a true butter ta...

hate to break the chain of enthusiastic reviews, but this was just not so top-notch for me. I have quite the sweet tooth and even I found this too be a bit too sweet. those who ate the cake al...

This is a really delicious frosting, and spreads really well on cakes and cookies. The only thing I do differently is to use unsalted butter, or leave out the salt in the recipe.