Buttercream Frosting

buttercream frosting

Buttercream Frosting

Many of you have asked for my buttercream frosting recipe. For some reason it has never made into my recipe section. I realize this isn’t the an exact buttercream recipe, but I’ve been using it for years and everyone loves it.


  • 1/2 cup butter, softened
  • 1 pound confectioner’s sugar, sifted
  • cold milk
  • 1 teaspoon vanilla extract


  1. Chill the frosting bowl.
  2. Beat the butter until it is fluffy.
  3. Add sugar and vanilla.
  4. Add milk slowly until you reach a desired consistency.


If you are frosting a cake it will be need to be a thinner consistency, but if you are using a decorating bag you will want to make it a little thicker.*This recipe does not frost well when the house is hot and humid.*



  1. Toni – I know that you probably hate all things shortening 😉 but I have found that, if you want to do roses or anything that needs to “hold the shape”, you need to do at LEAST 1/3 shortening, 2/3 butter.

    Other than 3-D decorating, this is the same recipe that I use and everyone goes NUTS for it!

  2. can u pls tell me the dimensions used for the pyrex bowl ………i would like to try for my daughter first birthday ………

    • TheHappyHousewife says:

      I’m not sure of the dimensions, but the rim of the bowl was the same width as the cake pan. Hope that helps.

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