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Vanilla buttercream icing

SERVINGS
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes Servings
RATE THIS RECIPE
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SERVINGS
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 4 cup sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

Preparation

Baking Directions:

In a large bowl, cream butter with electric mixer.

Add vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed.

Scrape sides and bottom of bowl often.

When all sugar has been mixed in, icing will appear dry.

Add the milk and beat at medium speed until light and fluffy.

Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use.

Refrigerated in an airtight container, this icing can be stored for 2 weeks.

Rewhip before using.