Butter Frosting44 Reviews
“Buttercream frosting with lovely pink hue.” - by Judy Wattenbarger
Original recipe yields 4 cups
- 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.
Amount Per Serving (15 total)
- 273 cal
- 9.4 g
- 48.2 g
Based on a 2,000 calorie diet
Reviews (44)Rate This Recipe
"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 ..." See morefrosting 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 wi..." See moreth 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."
Butter Cream Frosting II
Butter Cream Frosting I
Just swipe to see more like this.