Butter Cream Icing (Buttercream Frosting)

Marg (CaymanDesigns)'s Note:

I use Decorator Buttercream Icing when I'm decorating a cake but we like this version on brownies, cookies or undecorated cakes. I cut the recipe in half for brownies. Goes really well on Dark Chocolate Cake. Freezes well also. (If you have leftovers, put it between graham cracker for a delicious snack or dessert. My kids love it that way!)

• Total Time: 12 mins
• Prep Time: 12 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3.5 cups

• 1 cup real butter , no substitute
• 1 ½ teaspoons clear vanilla extract
• 1 pinch salt (optional)
• 5 cups confectioners' sugar
• 2 -3 tablespoons milk

Directions:

1. Cream butter and then add vanilla and optional salt. (To cut the sweetness I usually sprinkle some salt in the vanilla, so it will dissolve.).
2. Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.

Reviews

[Kat's Mom]

A nice buttercream frosting. I used the salt to cut the sweetness and let it sit at room temperature for 1/2 hour to eliminate the slight graininess in texture. Thanks for posting.

[CryPixie83]

I made this yesterday for my son's 4th birthday and it was great! Only giving it 4 starts because It retains a minor grainy texture from the powdered sugar, which only I noticed. It was very sweet, but that helped the cake because I had a tart raspberry filling.

[Chef #399154]

Made exact. It turned out great! So yummy worked well on sugar cookies and cupcakes. Will use it again!