Prep 10 mins
Cook 0 mins
I got this recipe from Eileen Goudge's wonderful book entitled "Something Warm from the Oven". Makes enough to frost two 8-or 9-inch layers.
- 1⁄3 cup unsalted butter, very soft
- 4 cups confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1 -4 tablespoon half-and-half
- Cream the softened butter in a large bowl with an electric mixer.
- Gradually add sifted confectioners'sugar, beating well.
- Add vanilla and 1 tablespoon of half-and-half, beating until frosting is spreading consistency. If it is too thick, add more half-and-half as you continue beating, until spreading consistency.
I liked the light texture of this frosting, and the flavor was perfect with just the right amount of sweetness. Followed the ingredient list exactly, using about 3.5 T. of half-n-half to frost 24 cupcakes. Delicious!
Amazing! We made just as directed (used 3T of half and half), and then added just a little over 1T of Cocoa pwdr with a bit more half and half to make it a light chocolate frosting. It was delicious, and we will definitely use this recipe again!
Amazing frosting! Seriously had to stop myself from eating it by the spoonful. I used whole milk instead of half and half and didn't have time to sift the powdered sugar, but it turned out great. This is definitely going to be my go to buttercream recipe.