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Buttercream Frosting

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

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


  • 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


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 Raquel D.


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.


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.

Posted by Doug P.


Not a bad recipe, but here is a better one (note that different people have different taste preferences so you may need to adjust it to get the frosting to taste the way you like): 4 cups powdered sugar 2 tablespoons heavy cream 3 tablespoons whole milk 6 tablespoons salted butter (room temperature) 1 tsp vanilla If it's too thick add a little more milk to thin it out, or cream if you want to thin it out and make it taste creamier. If it's too runny, add a couple tablespoons of powdered sugar. If a richer taste is desired add another tablespoon of butter.