Buttercream Frosting

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A soft Buttercream Frosting

Buttercream Frosting

Yield: Enough for 24 cupcakes

Prep Time: 20 min + cooling time

Cook Time: 8 min


1 1/2 cups whole milk
1/3 cup all-purpose flour
dash of salt
1 1/2 cups butter, at room temperature
1 1/2 cups granulated white sugar
2 teaspoons vanilla extract


1. In a medium saucepan, whisk together milk, flour and salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to a small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir).

2. In a large bowl, beat butter, sugar and vanilla on medium speed for 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.

SOURCE: RecipeGirl.com (via Better Homes and Gardens )

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  • Linda Dolman wrote:

    epic fail. Horrible recipe

    • Lori Lange wrote:

      sorry it did not work out for you. The recipe comes from Better Homes and Gardens. It worked for me!

  • heidi wrote:

    hi, how long is the shelf life on this recipe and as it has milk in does it need to be kept in the fridge? i worry cup cakes will dry out if put in the fridge. thanks

  • Breanna wrote:

    pretty good but a bit soft

  • Katie Martin wrote:

    I loved the technique used to make this frosting. It was different than anything I had ever made before, but yet so simple. My whole family just loved the taste and texture of it. A definite frosting recipe to keep!