Stiff buttercream frosting

By • October 14, 2013 • 0 Comments



Author Notes: My mom originally snagged this recipe from a Wilton cake decorating pamphlet circa the 1980s. We've tweaked the recipe over time to our liking (no more shortening!) and use it for cakes, cookies and more.Sarah

Makes 4 cups

  • 1 cup unsalted butter, softened
  • 4 cups confectioner's sugar, sifted
  • 2 tablespoons skim milk
  • 1 teaspoon vanilla extract
  • dash salt (optional - use only the tiniest dash)
  1. Use an electric mixer to cream together the butter, sugar, milk and vanilla.
  2. Blend on medium speed until all ingredients are well combined and of a fluffy consistency.
  3. Refrigerate the frosting to stiffen further, or use immediately to ice cakes or cookies.

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