Powdered Sugar Butter Cream Frosting

April 01, 2013

Creamy frosting without all the added chemicals & ingredients from store-bought brands. This recipe is super easy to make, can be made ahead of time and stored in the refrigerator (just re-whip, adding milk as needed when ready to use), and pipes well! You can use food coloring to tint this icing, if desired. One batch makes plenty enough to frost one 8 or 9-inch cake or approximately 24 cupcakes.

4 cups powdered sugar, sifted

1 cup unsalted butter, at room temp

1 teaspoon pure vanilla extract

4 tablespoons milk or light cream

Food coloring, if desired

In the bowl of your stand mixer, or with a hand mixer, beat the butter until smooth. Add the vanilla extract and beat again. With the mixer on low speed, gradually add the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Once combined, beat the frosting on high speed until it is light and fluffy (about 5 minutes). If making ahead of time, be sure to cover to prevent the frosting from drying out. This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature & re-whip before using. Just add a little milk or sugar to get the right consistency. Can tint with food coloring if desired. This recipe makes enough to fill & frost one 8 or 9-inch cake, or 24 cupcakes.

Nutritions

Calories
148

Sodium
2mg
0% DV

Fat
7g
11% DV

Protein
0.4g
0% DV

Carbs
20g
6% DV

Fiber
0.30000000000000004g
1% DV