Buttercream Frosting

For icing and decorating cakes you will need a sturdy icing that will allow to detail work to stay in shape and to also help support the structure of your tiered cake.

I have used many recipes over the years and this one just happens to be my favorite and go-to recipe!


  • 1 cup unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 4 cups confectioners’ sugar, sifted
  • 1/4 cup milk


  1. Cream room temperature butter with a mixer until smooth and fluffy.
  2. Gradually beat in confectioners’ sugar until fully incorporated.
  3. Beat in vanilla extract.
  4. Slowly mix in milk and beat for an additional 3-4 minutes.  Add food coloring if desired, and beat for 30 seconds until smooth.


When making decorators icing – change butter to 1/2 butter 1/2 shortening.

Shortening will “crust” which allows for decorations to slightly stiffen.


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