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Butter Frosting

Butter Frosting

Judy Wattenbarger

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

Ingredients {{adjustedServings}} servings

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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

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

naples34102
34
5/16/2011

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.

KISMETKIM
23
3/25/2003

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.

MKE250
18
7/14/2003

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.