- Most Helpful
- Highest Rating
Fantastic recipe!!! Used passion fruit and a few drops of yellow colour instead of milk and worked really well. Thanks Jubes for another winner!
Wonderful recipe! Used it for cupcakes this weekend, and used the leftovers to make a few sandwich cookies. I've been looking for alternatives to my usual butter cream, and this has definately made the list. Thanks for posting!
We added 1/8 tsp almond extract and frosted on vanilla cupcakes. Not very healthy but delicious. This is almost effortless. We will be making again.
Add 1/8 to 1/4 tsp. of almond extract, and this goes from wonderful to fabulous! This is the buttercream icing I use for cake decorating, and I always get raves for it!
Like others said, this is the recipe my mother has always used, more or less, and that I use too. You can use vegetable shortening instead of butter for a white-white frosting, and when I do so I add a teaspoon or so of vanilla extract to give it some flavor. Come to think of it, I add vanilla when I use butter, too! Anyway, if your butter is soft but not melty and you add the milk gradually, it comes out great.
This is the classic butter cream frosting recipe, I have made this for years and years. If your butter is too warm the end result will be runny. I chill my mixer bowl before making this recipe (I live in FL) and the butter comes out of the fridge just 10 minutes before I put it together and it always comes out perfect!
This came out very runny.
Great recipe with good instructions- even my non baking husband managed a great icing! Added cocoa for a tasty chocolate flavoured icing. It was quite warm so we didn't use all the milk. Cheers!
I saw this recipe and don't even need to bake a cake to review it.......This is exactly the recipe I have always used for frosting. It is the one my mother made and I just love it. If anyone wants a quick easy and delicious frosting, they should try your recipe. Donna