Butter Frosting

Butter Frosting

45 Reviews 6 Pics
Judy Wattenbarger
Recipe by  Judy Wattenbarger

“Buttercream frosting with lovely pink hue.”

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Adjust Servings

Original recipe yields 4 cups



  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 (45)

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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 tasting frosting that wasn't too sweet - six cups would have defeated that. With four cups I got a beautiful, light, fluffy, not-too-sweet butter cream frosting.



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 along with ice cream (I used this for my boyfriend's bday cake) finished, but those who didn't want ice cream barely made it halfway through their slices.



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.

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Amount Per Serving (15 total)

  • Calories
  • 273 cal
  • 14%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 48.2 g
  • 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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Butter Cream Frosting II


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