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This is the world’s best buttercream frosting! There. I said it. I have no data to back up this claim except years of people asking me for the recipe. So I am going to go ahead and go out on a limb and just claim it as the best vanilla buttercream out there.
It is sweet but not too sweet. It is rich. It is creamy. It is classic. It is the perfect compliment to cake (especially chocolate cake!)
If you are a connoisseur of frosting as I am, I think you will love this recipe too!
It is really a simple recipe which was passed to me from my mom who got it from hers. Although, I think my mom calls it Buttercream Icing, tomato, to-mah-to, icing or frosting, it is amazing and so easy and I am thrilled to share it with you today.
You start with softened margarine. Yes… I use margarine. You can absolutely use real butter instead but the reason I choose to use margarine is that we live in Las Vegas. It is HOT! Margarine has a higher melting point than butter so the frosting tends to hold up and hold its shape better when I use margarine. A true decorator would use shortening both to keep the melting point even higher, as well as to keep the color a pure white.
I happen to care about taste… a lot.
I have found that using margarine is the perfect compromise getting a buttercream that is a bit more sturdy and still maintaining a really fabulous taste.
So you start with 1 stick (1/2 cup) softened margarine. I put this in my Kitchenaid mixer with the paddle attachment. I mix it on low with 1 tsp vanilla and 1/2 tsp salt.
Then you will add your powdered sugar (1 bag) and milk (1/4- 1/2 cup) alternately until it reaches the desired consistency.
The milk is really variable. If you are decorating you will use less so the frosting will be stiffer. If you are just frosting the cake with a knife you will probably want a bit more for a consistency that is easily spreadable. You can even add more milk than the recipe calls for to really thin it out for an out of this world glaze.
I really hope that you love this recipe as much as we have. It is an heirloom and treasured recipe that I hope my daughter and hers will use too someday.
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The World’s Best Buttercream Frosting
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Author:Kimber
Print Review Recipe
Ingredients
- 1/2 Cup Margarine softened
- 1 Teaspoon Pure Vanilla Extract
- 1/2 Teaspoon Salt
- 1 Bag Powdered Sugar 32 ounces
- 1/4 - 1/2 Cup Milk
Instructions
Cream softened margarine with a mixer.
Add salt and vanilla and mix until well combined.
Add powdered sugar and milk alternately mixing between each addition until the desired consistency is reached.
See AlsoCrescent Burgers Recipe
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Reader Interactions
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31 Comments
Jenna says
If I were to convert this recipe to a chocolate buttercream, would I substitute so much cocoa for so much of the powdered sugar? Or add some cocoa in addition?
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Vicki says
Don’t substitute, add as much cocoa as you need ( taste it, add more, taste it ).
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Evelyn says
This is the one I use it´s delicious! And everybody loves it!
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Kimber says
So glad to hear that! We have used it for every birthday as long as I can remember and birthday cake just isn’t the same without it!
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Haley Arnold says
How much does this make? ☺
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Nicole Tibbs says
How many cupcakes does this cover
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Stephanie says
Does this icing stiffen at all and is there a certain name brand of margarine that you use?????
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terry denton says
Found this recipe very sweet is it just me?
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Kimber says
You could try a touch more salt to reduce the sweetness if you like.
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Jane Zee says
Is the margarine UNSALTED?
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Kimber says
You can use either salted or unsalted. I tend to keep salted on hand so that’s usually what I end up using. I find it tastes pretty close with either one!
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DC says
Hi, how much is in your 1 bag of powdered sugar? I have a 1kg bag and think that’s probably too big of a bag?
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Kimber says
A bag in the USA is usually 2 lbs. That is a great question. Thanks for clarifying.
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Sarah says
Best icing ive ever made!!
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Michelle Greenwald says
It looks wonderful. How many cupcakes will it frost of I plan to make a swirl atop each one? Thanks!
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Kimber says
It will frost between 18-24 depending on how much you use. Enjoy!
Reply
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