Rich Vanilla Buttercream Icing
This simple recipe can be used to ice cupcakes and to sandwich cake layers together.
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.
Preparation Time10 min
Preparation Time - Text10 mins
Total Timeunder 15 minutes
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturebuttery, creamy, sweet
Type of Dishdessert
- 8 tbsp butter, at room temperature
- 3 tbsp whole milk, as needed
- 1 tsp pure vanilla extract
- 3½ cups confectioners sugar
Beat the butter, 2 tbsp milk, and the vanilla in a large bowl with an electric mixer until smooth.
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.
2008 Dorling Kindersley