Stiff buttercream frosting

October 14, 2013

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.


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)
In This Recipe


  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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