Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Prep Time
10 Mins
Yield
Makes about 2 cups

If you love lots of frosting, double the recipe.

 

How to Make It

Step 1

Beat first 3 ingredients at medium speed with an electric mixer until creamy.

Step 2

Gradually add powdered sugar alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 2 Tbsp. additional milk for desired consistency.

Ratings & Reviews

KellyDiff's Review

Marisah98
August 09, 2012
Recipe is a keeper, and a great "base" for making flavored buttercreams (I make a strawberry one, and a blackberry one by adding a cooked down, strained fruit puree). This recipe makes MORE than enough for 24 regular cupcakes.

nancyniles's Review

KellyDiff
October 11, 2010
Fantastic recipe, easy to work with, very tasty. You can make your own vanilla bean paste by splitting 2 beans to within 1/4" of the ends and roasting in a low-temp oven until dry. Then grind them in a spice mill and add a tablespoon (more or less) of corn syrup until you achieve a slightly thin paste consistency.

KarenK1's Review

nancyniles
February 12, 2010
The vanilla paste makes all the difference. It was easy to get at Williams-Sonoma, and I'll use it in all my recipes now. The icing is yummy! I iced homemade brownies with it.

Marisah98's Review

KarenK1
March 22, 2009
Great recipe- I used a little more vanilla bean paste and it was fabulous!