Make Ahead

Stiff buttercream frosting

October 14, 2013
3 Ratings
  • Cook time 3 hours
  • Makes 4 cups
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

What You'll Need
  • 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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1 Review

Diana P. December 10, 2019
Just wanted to say thank you.