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Buttercream icing is my preferred icing to use when decorating cakes. I love how it oxidizes out the outside and stays creamy on the inside.


  • 1 lb. Unsalted sweet cream butter (softened)
  • 8 c. powdered sugar
  • 1 tsp. Madagascan bourbon vanilla
  • 1/4 c. milk or cream


  • Cream butter.
  • Add powdered sugar one cup at a time
  • Add milk one tablespoon at a time until you get the consistency you want.
  • Add vanilla.
  • If you're not going to use it right away cover with a damp papertowel or plastic wrap.
  • To store overnight, I recommend vacuum-sealing it and refrigerating it.
  • Let sit out for a few hours before use after refrigerating.
  • For cream cheese frosting substitute 2 - 8oz blocks of cream cheese. Do not use low fat or fat-free cream cheese

Categories: Frosting 
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