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Rich Vanilla Buttercream Icing Recipe-1046

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This simple recipe can be used to ice cupcakes and to sandwich cake layers together.

Yield: Makes almost 2 cups
Prep time: 10 Mins<Br>


  • 8 tbsp butter, at room temperature
  • 3 tbsp whole milk, as needed
  • 1 tsp pure vanilla extract
  • 3½ cups confectioners sugar


1. Beat the butter, 2 tbsp milk, and the vanilla in a large bowl with an electric mixer until smooth.

2. With the mixer on low speed, gradually add the confectioner's sugar, beating until the frosting is spreadable. If the frosting is too stiff, add the remaining milk.


Prepare ahead: The icing can be refrigerated in a covered container for 2 days. Bring to room temperature before using. If too stiff to spread, stir in a little extra milk.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 32 servings.

78kcal (4%)
3mg (0%)
0mg (0%)
25mcg RAE (1%)
8mg (3%)
1mg (0%)
2g (9%)
3g (5%)
0mg (0%)

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