Recipe by CraftScout

This recipe is from Martha Stewart Kids magazine and is to be used for frosting Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This is a VERY buttery buttercream frosting. :) This is the lighter yellow color stuff in the photo.

Ingredients Nutrition


  1. Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
  2. Reduce speed to medium, and add sugar in 1/2 cup at a time.
  3. Mix in vanilla and Apricot Whip.
  4. Use immediately or refrigerate airtight up to 3 days and stir before using.

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