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
Ingredients
- 3 cups powdered sugar
- ⅓ cup butter unsalted, softened
- 1½ tsp vanilla
- 2 tbsp milk or cream
Instructions
- Cream together powdered sugar and butter with an electric mixer. Add in vanilla and milk and beat until smooth and of spreading consistency.
- Fills and frosts two 8- or 9-inch cakes or one 13X9 cake. Frosts approximately 2-3 dozen average size sugar cookies (supposedly).