Buttercream Icing

Real butter gets a bad rap sometimes, but nothing tastes as good on a cake (in my opinion) as buttercream icing made with REAL butter. You can decorate with it as you wish.  Add color to make it work for you project. I don’t recommend it under fondant, however.  But, for a sweet, buttery icing, you can’t go wrong with this.












Buttercream Icing


  • • 2 cups UNSALTED Butter
  • • 2 lb. bag Powdered Sugar, if you have a fresh, unopened bag of this, you do not need to sift it.
  • • 3 - 8 TBSP Milk or half & half, if you want a thinner consistency, use more milk. less if you want it really thick.
  • • 1 TBS Vanilla Extract
  • *add 1/8 tsp almond extract if you want wedding cake flavor


  • Cream the butter for about 5 minutes in a stand mixer.
  • Add the extract into the creamed butter & shortening. Add more or less to suit your taste.
  • Add the powdered sugar a cup at a time. When the icing gets too thick, add some milk. As you add the rest of the sugar, alternate it with milk until you get the consistency and flavor you want.


  1. […] For my buttercream recipe, CLICK HERE. […]

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