• Cooking Time:
  • Servings:
  • Preparation Time: 10 minutes


This recipe came from an article in The Oregonian on higher-fat-content butters. My family and I tried it with regular butter and a higher-fat European-style butter and we liked it both ways, most especially when it was made with Tillamook butter!


  • 1 c unsalted butter (2 sticks) at room temperature
  • 4 c sifted powdered sugar (1 lb) good quality, the less expensive is gritty
  • 1 tablespoon vanilla
  • 1 tablespoon milk or half and half
  • tiny pinch of salt


  • In a stand mixer on low speed beat the butter gradually adding the powdered sugar then the vanilla, milk and salt.
  • Increase the speed to medium high and beat 30 seconds. Scrape down the sides and bottom of bowl. Return to med-high speed and beat until light and creamy, about 1 and 1/2 minutes.

Categories: Frosting 

Author Credit: Sara Perry in Holiday Baking as published in the Oregonian

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