White Buttercream Icing


16 ounce package powdered sugar
6 Tbsp. butter, softened
3 to 4 Tbsp. milk
1 1/2 tsp. vanilla extract
1/8 tsp. salt

In a medium bowl, with mixer at low speed, beat all ingredients until the icing is smooth and of easy spreading consistency. Add a few drops of red food coloring, 3 for light pink, 6 or more for dark pink. Use to spread on cakes or cupcakes (or use in piping bag).

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Delicious! Piped easily on cupcakes too.
San Diego, CA

Leave a Comment

6 Responses to “White Buttercream Icing”

  1. 1

    melanie — January 4, 2011 @ 4:59 AM

    Have you ever used shortening for buttercream? If so what do you think, too greasing?

    • Lori Lange replied: — January 4th, 2011 @ 7:00 AM

      @melanie, I haven’t tried it myself, only because I know I’ve tried it before with shortening and find that it’s not so good.

  2. 2

    Dana — August 28, 2012 @ 10:07 AM

    Hi Lori,

    Do you find this recipe to be a good one for decorating a cake?

    • Lori Lange replied: — August 28th, 2012 @ 11:46 AM

      Yes- definitely! I use it for cakes all the time.

  3. 3

    Trina — March 1, 2013 @ 8:20 PM

    Hi Lori,
    Is the butter salted in this recipe since salt is added at the end?

    • Lori Lange replied: — March 3rd, 2013 @ 12:55 PM