A soft Buttercream Frosting

Buttercream Frosting
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Buttercream Frosting

This recipe is for a "cooked" buttercream that turns out soft and delicious every time!
Prep: 20 minutes
Cook: 8 minutes
Cooling Time: 1 hour 30 minutes
Total: 1 hour 58 minutes
Servings: 24 servings (frosting for 1 cupcake)
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Ingredients

Instructions 

  • In a medium saucepan, whisk together milk, flour and salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to a small bowl; cover surface with plastic wrap and refrigerate until cooled (do not stir).
  • In a large bowl, beat butter, sugar and vanilla on medium speed for 5 minutes until light and fluffy and sugar is almost dissolved.
  • Add cooled milk mixture, ¼ cup at a time. After each addition, beat on low until smooth.
  • Frost 24 cupcakes or a full sized cake.

Nutrition

Serving: 1serving, Calories: 171kcal, Carbohydrates: 15g, Protein: 1g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 34mg, Sodium: 103mg, Potassium: 29mg, Fiber: 0.05g, Sugar: 13g, Vitamin A: 394IU, Calcium: 23mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 Comments

  1. Linda Dolman says:

    epic fail. Horrible recipe

    1. Lori Lange says:

      sorry it did not work out for you. The recipe comes from Better Homes and Gardens. It worked for me!

  2. heidi says:

    hi, how long is the shelf life on this recipe and as it has milk in does it need to be kept in the fridge? i worry cup cakes will dry out if put in the fridge. thanks

  3. Breanna says:

    pretty good but a bit soft

  4. Katie Martin says:

    I loved the technique used to make this frosting. It was different than anything I had ever made before, but yet so simple. My whole family just loved the taste and texture of it. A definite frosting recipe to keep!