Name: Easy Vanilla Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 cup butter, softened; 4-1/2 cups confectioners' sugar; 1-1/2 teaspoons vanilla extract; 5 to 6 tablespoons 2% milk

After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. &mdash;Diana Wilson, Denver, Colorado

Easy Vanilla Buttercream Frosting

butter, softened

confectioners' sugar

vanilla extract

2% milk

This is a great recipe! 
And if you found it too sweet, then maybe notice that it is made with Confectioner's sugar.  The person who said it was grainy....did you use regular sugar? That would make it grainy for sure.  I did add the egg as others suggested.  We wanted colored icing, so when we (me and 15-year-old granddaughter) added color it made it more runny, so next batch we won't add as much milk.  
BTW: also, if yours was too runny...notice that it calls for 4-6 Tablespoons of milk...not cups. (And I say this because even my granddaughter didn't know this the first time she used a recipe that called for Tbs.)
I love that my granddaughter now knows how to make icing instead of buying it in the store. Makes it more special.

I tried making this at home and it didn't turn out exactly as I hoped. I made sure that the butter was not melted but softened (letting it sit at room temperature for some time) and used powdered sugar (which I assume is the same as confectioners sugar), and following all the instructions and steps in the video. I ended up with a butter cream that had small white chunks in it, something that I think a few of the one star reviews also ended up with. I'm not an experienced baker, so I was wondering what I may have done wrong? I assumed that I may not have beat the butter enough in the beginning, but I'm not sure. It tasted amazing, but I want to get that smooth buttercream texture.

Nice flavor and consistency. Looking forward po trying some of the variations.

Rachel Makayla Sophie Miko: this is how feedback is left: Yes, I made this too thin the first pass with 1/2 tablespoon more milk than needed. That made a wonderful icing. Did it right the second time and that made a wonderful frosting. See, wasn’t that easy and courteous?

I loved the recipe, but I'm stupid and forgot what confectioner's sugar is, so mine turned out really grainy. Maybe provide a little parentheses saying (powdered sugar)?

My first time making frosting and it came out perfect. Wish I could post the picture of it. Thanks a lot. ??

well it's quite apparent that  Rachel Makayla Sophie Miko are the same person and a kid or all friends. The frosting is a good one obviously you did it wrong. Blame yourself.

I use this recipe all the time.  You might want to try adding one pasteurized egg, after all the ingredients have been beaten well.   It makes the frosting more fluffy and flavorful.  Make sure butter is room temperature, soft.  Beat the butter first, gradually add the powered sugar and some milk.  If the frosting looks too dry, add more milk and if too liquid, add more sugar.  Beat on high and for at least 5 minutes.  Then add the egg.  You might have to add more sugar, after adding the egg because the egg is part of the moisture.  I use whole milk.  It is heavier than 2%.  The frosting is delicious.  Colleen, you probably needed to beat the ingredients more.

Ive made this frosting many times its amazing !!!

Used this for cut-out cookies....PERFECT! Will be my go-to frosting recipe.  Only thing I did slightly different was 1/2 teaspoon vanilla and 1/2 teaspoon almond extract.  Thanks for the recipe!

I used this recipe to frost gingerbread men for Christmas a few years ago and they were a hit! Easy to make!!

Tasted chalky and just like confectioners sugar - not creamy at all.

I haven't used this recipe yet. I was wondering if it is salted or unsalted butter?

I like the recipe but i changed it up a bit i used 10 tbs of milk to 5 cups of c. sugar. i thought the peanut butter recipe was to strong so i just added like 5 tbs of peanut butter to the original recipe came out great

As a busy mom of two and an English teacher with 200 students, I was looking for a quick and easy buttercream frosting recipe for my eggnog cupcakes I made for our annual staff cookie day at work. This was perfect. Quick, easy, and easy to personalize. Instead of milk, I substituted the same amount of Captain Morgan spiced rum. Sooooo yummy. Perfect for the eggnog cupcakes, and just the right amount of alcohol for a frosting. I'm thinking about trying the rum frosting on my shortbread cookies...should be fantastic. Or maybe I'll try it with Bailey's Irish Cream...

Icing was very good but I followed instructions and had not read all reviews first. I added 6 tablespoons of milk as instructed. Finished product was too thin and I was not able to decorate cupcakes as I had hoped. But overall icing was really good and was a hit and everyone ate them up!

My family has used this on the Miracle Whip Cake since Moses wore diapers.  Be sure to add a pinch of salt to the frosting to cut the sweetness.  With the airy taste of the Miracle Whip cake, so, so, yummy.  My 26 year old son just asked for this as his birthday cake.

This was good, next time I'll cut butter down to 1/4 cup.  I used heavy cream, tad bit of carol syrup (keeps it from cracking).

This recipe was amazing! My cupcakes were the talk of the month!

Love this recipe for buttercream frosting! I would caution you on the listed modifications (chocolate, almond, peanut butter) I've done chocolate and peanut butter as directed, and I've had to make some adjustments to make it work

Easy Vanilla Buttercream Frosting

Prep Time: 10 minutes

Total: 10 minutes

Servings: 3

Cost: $15.45 /serving

Author : Taste of Home

Ingredients

Instructions

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