Rebecca's Cooking Journal

salt and pepper

Buttercream Frosting

I made this buttercream recipe for my son’s pumpkin sugar cookie decorating party. The toddlers loved it. And oh my, it is so good. I’m never buying canned frosting again.

The person who emailed it to me said it was from Betty Crocker but I cannot find it online — the Betty Crocker recipe for buttercream I find online is completely different. (ETA: From Trish‘s 1970s Betty Crocker cookbook.) Since I refuse to purchase shortening, I plan on using this pure butter option in the future. Here it is for my future reference.

Buttercream Frosting

By Rebecca Reid Published: October 22, 2010

    I made this buttercream recipe for my son's pumpkin sugar cookie decorating party. The toddlers loved it. And oh my, it is so good. …

    Ingredients

    Instructions

    1. Cream together powdered sugar and butter with an electric mixer. Add in vanilla and milk and beat until smooth and of spreading consistency.
    2. Fills and frosts two 8- or 9-inch cakes or one 13X9 cake. Frosts approximately 2-3 dozen average size sugar cookies (supposedly).

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    2 Responses to “Buttercream Frosting”

    1. February 1st, 2011 at 2:02 pm

      Trish says:

      Hi Rebecca!

      I think Natasha emailed this recipe to you after I emailed it to her. The Betty Crocker cookbook I have is from the 70s–my mom had the book while I was growing up so when I saw it at a book sale I grabbed it right away. I have to laugh at the “new microwave recipes” section–did people really bake with their microwaves back then? ;)

      We use this buttercream frosting all the time for sugar cookies–glad it worked for you!

    2. February 1st, 2011 at 2:24 pm

      Rebecca Reid says:

      oh it is so good, thanks Trish! And yes, Natasha emailed it to me. And I’ll put a link to you above so others can find you…