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Buttercream Frosting Recipe


  • 2 sticks salted butter - softened the salted helps cut the sweetness
  • 8 cups 1- 2lb bag confectioners sugar (no sifting)
  • 2 tsp vanilla extract if making pure white frosting- use the clear imitation vanilla to keep your frosting from turning off white
  • 1/3 - 1/2 cup milk depending on how thick you want the frosting & how warm your room is


  • Cream softened butter in stand mixer with whip attachment until smooth.
  • Blend in vanilla.
  • Add 1/2 the confectioners sugar & most of the milk - stir slowly until moist- then whip until well combined.
  • Add remaining confectioners sugar & milk.
  • Beat on med-high about 3-4 minutes scraping sides of the bowl occasionally.
  • Texture will become very smooth.
  • Use immediately or store in airtight container for up to 2 weeks in refrigerator or 3 months in freezer.