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    You are in: Home / Recipes / Paige's Buttercream Frosting Recipe
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    Paige's Buttercream Frosting

    Average Rating:

     51 Total Reviews

    Showing 1-20 of 51

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    • on February 21, 2003

      This is a great basic frosting recipe. Good for making birthday cakes with really sweet icing. Since my daughter is allergic to milk, I substituted Rich's whip. It was very creamy and smooth.

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    • on December 24, 2002

      The perfect compliment to Paige's Sour Cream Cut-Out Cookies! I added a dash of salt to cut the sweetness and used a bit more milk to make the consistancy a little easier to spread. We had plenty of frosting to decorate 3 dozen cookies in four different colors. Thanks, taylortwo, for a great combination!

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    • on December 07, 2002

      Very easy, smooth, rich and creamy. This is very, very sweet. I made this to spread over Paige's sour cream cut out cookies Paige's Sour Cream Cut out Cookies and the combination was terrific. Thanks for sharing.

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    • on October 22, 2002

      I had requested this recipe and when I tried this frosting it turned out great!! This is really good frosting!

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    • on March 16, 2011

      Love this frosting! This is my first homemade butter cream frosting! I tinted it Green for St. Patty's Day Chocolate Cupcakes! Hope the boys in the office LOVE this.

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    • on December 07, 2010

      Perfect! And yay, no shortening! Made this one to use after another recipe I found on here was a total flop. Used trans-fat free margarine. My son's birthday cake was a huge hit!

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    • on September 20, 2010

      This turned out good, I used salted butter ( all I had on hand ) & a Tbsp or more of milk. Thanks for an easy recipe.

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    • on June 06, 2010

      Nice! I put the frosting on a plastic bag and piped on top of chocolate cupcakes and it was perfect. I did add little corn syrup to make it glossy, and it did not add any more sweetness. All in all, very happy with the recipe. Thanks for sharing!

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    • on April 03, 2010

      Simple and perfect, though too sweet for me as written. I made it with 2.5c sugar (could have done a little less even) and 2 tsp vanilla.

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    • on July 17, 2003

      Very happy with this frosting, I used it in the middle of a 2 layer sheet cake. I think I could have used a lot less milk though, I reccomend gauging thickness before adding milk! Thank you for sharing this.

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    • on April 14, 2012

      Yum.

      I baked two cakes and used one recipe of the frosting, as it's so sweet, but good.

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    • on March 23, 2012

      this was a very easy recipe! I definitely will make it again! I did cut down on the sugar, although not enough. I used 3 cups instead of 4 but still a little too sweet for our liking. However it was the PERFECT consistency and went on the cupcakes very easily! I just put it in a ziplock bag and cut off a tip and piped it on! Looks great! Thanks for this recipe!

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    • on October 15, 2011

      Oh wow, sugar comma. 1 out of 4 said the frosting left something to be desired. My son, who's birthday it was, loved it. He liked sweets though, so no surprise. The rest of the boys and myself said it was odd and way too sweet. I used unsalted butter and imitation vanilla, maybe it was the vanilla. I also piped swirly clouds onto the cupcakes, which may have just been way to much icing. Next time, I may actually frost them with a THIN layer. In small amounts I am sure its fine. :)

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    • on June 20, 2010

      I've made this twice now, and with excellent results. I used decorating squeeze bottles to "pipe" the icing on and was very pleased with how it turned out. Prepared for White Wedding Cake Thanks!

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    • on April 25, 2010

      Yum! I think I might prefer to use salted butter though.

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    • on April 24, 2010

      this was very good. came out perfect for decorating. will keep this recipe.

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    • on April 14, 2010

      This is GREAT! I made it for my daughter's doll cake and it was so easy and very yummy. This will be used many times!

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    • on January 10, 2010

      Very easy and well written recipe. My frosting came out perfectly. I did not tint my frosting so I did not do step five. The only difference with my frosting and the photo was that mine came out more of a pale yellow cream color than a bright white. I guess the photo shows someone who used the clear vanilla extract? I used the normal brown. However, it wasn't important to have bright white frosting.

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    • on October 28, 2009

      Perfect!

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    • on October 01, 2009

      mmmm, delicious! I can't stand the idea of shortening, so this was a perfect recipe for me. Yummy and easy. I did use almond extract instead of vanilla, and while I might decide to use vanilla next time, the almond has a nice little flavor to it (maybe too strong, though - also might lessen the almond to half a teasp). Thanks!

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    Nutritional Facts for Paige's Buttercream Frosting

    Serving Size: 1 (757 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3536.1
     
    Calories from Fat 1672
    47%
    Total Fat 185.8 g
    285%
    Saturated Fat 117.6 g
    588%
    Cholesterol 494.4 mg
    164%
    Sodium 57.3 mg
    2%
    Total Carbohydrate 481.6 g
    160%
    Dietary Fiber 0.0 g
    0%
    Sugars 470.1 g
    1880%
    Protein 3.4 g
    6%
    Detailed Nutrition Values About Nutrition Info

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