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(Tory Zimmerman/The Globe and Mail)
(Tory Zimmerman/The Globe and Mail)

Buttercream frosting Add to ...

This quick and easy buttercream frosting, perfect for icing ice cakes and cupcakes.

This quantity this recipe yields should be enough to ice a 13 x 9 inch cake or two 8-inch layers.

  • Servings: Makes about two cups of icing

Vanilla frosting

1/3 cup softened butter (at room temperature)

3 cups icing sugar

1 teaspoon real vanilla

3 tablespoons milk (you may need more)

Chocolate frosting

2 ounces melted unsweetened chocolate


Using a mixer, mix butter it with 1 cup sugar and then gradually add the rest of the sugar 1 cup at a time. Add vanilla and milk. Use as much milk as you need to get a nice spreading consistency.

If you make the icing in advance and refrigerate it, let it come to room temperature before trying to spread it.

For chocolate frosting: Mix two ounces melted unsweetened chococlate into the icing. You can use 1 cup less sugar for a less dense icing.

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