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Buttercream Frosting

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Yields

2-layer cake, 13x9x2 sheet cake or 24 cupcakes

A traditional frosting—extremely popular and perfect for most any cake

Ingredients

  • 1 1 lb. box (approx. 3 3/4 cups) C&H® Powdered Sugar
  • 1/2 cup (1 stick) butter, softened
  • 3 to 4 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

In large bowl with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.


Peanut Butter Crunch: Substitute peanut butter for butter; sprinkle either candy peanut butter pieces or chopped peanuts over frosting.

Chocolate: Add 1/3 cup unsweetened cocoa powder, adding milk 1 tsp. at a time until desired consistency. Top with chocolate curls, if desired.

Orange: Substitute fresh orange juice for milk, add 1 tsp. orange extract and 1 tsp. grated orange zest. Top with thin strips of orange peel.

Lemon: Substitute fresh lemon juice for milk, add 1 tsp. lemon extract and 1 tsp. grated lemon zest. Top with thin strips of lemon peel.

Reviews & Comments

Posted by Marie C.

Rating:

I was hoping this was the recipe that was on the box for decades, but it isn't This is NOT the same recipe! The original called for 1/3 cup butter, 1/2 tsp salt, and 1/4 cup milk. This one comes out too greasy and doesn't firm up unless you refrigerate it.

Posted by Bianca P.

Rating:

This frosting is awful! Less than 1 star

Posted by Raquel D.

Rating:

This is a quick and easy frosting; it's very sweet, but kids love it and it's certainly fast to make and easy to flavor or tint and it spreads smoothly.

Posted by Judy S.

Rating:

This is a traditional American butter cream frosting recipe, and I use it for almost every cake. I do use 1 tablespoon of vanilla instead of just a teaspoon. though.