18 Reviews of Vanilla Buttercream

From: GreyhoundX3

On Apr 17, 2007

I just made this and must say it is the best I've made. I've made many others from cookbooks in the past but this is the tops! Super easy to make. A tip I learned from food network is to always blend any vanilla into the fat of the recipe and it will preserve the vanilla taste. This applies mostly to heated foods but I mixed the vanilla with the butter first out of habit. I always double vanilla in all my recipes which I did here also. I can't stop eating it right from the bowl. De-double-lish !!! Thanks NurseDi!

From: Shasha

On Dec 1, 2006

I didn't like the consistency and found it too sweet.

From: No MSG!

On Jun 27, 2006

At first, the thought of all the sugar was not appetizing when I decided to make this for my daughter's birthday cupcakes. I made half a recipe and it was plenty for a recipe of cupcakes (24). If I'm not mistaken, I only used 3 cups of sugar to 1/2 cup of butter and 1/4 cup of milk and it turned out just fine!

From: Chef #343770

On Oct 31, 2006

Crusted wonderfully; It is extremely and unfortunately sweet; I added much less powdered sugar than called for (about half of recipe) to make a nice spreading consistency frosting and then added a pinch of salt to cut the sweetness to the full recipe. It was still so sweet that I gave up on vanilla and added unsweetened cocoa.

From: CookinMamaof3

On Feb 10, 2007

This is very easy and delicious! I actually used almond extract in the place of the vanilla (I love the flavor of almond)and it was great. I used this with Magnolia Bakery Vanilla Cupcakes for a valentine's party, and they were a hit! Thank you!

From: StrawberryCupcake

On Feb 22, 2007

This is so yummy! It is very sweet which is good or bad depending on your tastes, but everyone who ate my cupcakes with this on top said it was delicious! One complaint though...the recipe makes WAY too much for 24 cupcakes! I found that I had at least half the recipe left over, but it keeps for a while so it wasnt too bad.

From: leylowe

On Sep 3, 2006

I'd never made buttercream before, but I wanted to make a castle cake for my daughter's 4th birthday party, and after experimenting with canned frosting, I realized I needed a frosting that would create a crust. I found other recipes that called for Crisco (ew!), but this one looked much tastier. I was skeptical about using butter since we live in the deep south, but it worked out fine. It was easy to make, even for an inexperienced baker like me. It was easy to work with and tasted great. I did keep the cake in the fridge so the butter wouldn't melt.

From: Chef #270137

On Dec 4, 2005

Easy to make and tastes great too. We were looking for a quick and easy buttercream recipe for a last minute birthday cake. This worked out perfect. We used less powdered sugar than it called for, actually. Thanks.

From: hannahactually

On Nov 22, 2005

The taste of this frosting was really good, once I got it to a consistency suitable for spreading. However, I ended up needing even MORE than 8 cups of powdered sugar in order to make it thick enough to spread and not run. If you ask me, that's a bit too much. So, next time I will decrease the milk a bit. Otherwise, though, this was good. I used it to frost a very chocolatey cake, and my guests really enjoyed it.

From: cookingofjoy

On Aug 11, 2007

I really liked this! I've only made a handful of buttercream recipes (and no cooked ones) but this is by far my favorite! It's a nice soft consistency and I really like the flavor of the butter. I think the two 9 inch cake estimate is perfect (I've not done cupcakes).