cake & cupcakes, dessert, sweet
Comment 1

Buttercream Frosting

Are you still buying frosting in the little jar? Ohmigosh PLEASE stop! Stop it right now.  It’s so easy and so cheap and just so much better in every possible way when you make it yourself.  Your past discretions are forgiven as long as you promise to make this yourself going forward.


Seriously, this is it.  Milk, Butter, Vanilla Extract and Powdered (Confectioners Sugar).  There is no extra magic in the stuff in the plastic jar (other than perhaps some high fructose corn syrup and other s*$& that’s going to break your gut).

To frost 6 regular sized cupcakes, or one 8-9″ round cake, use the following ratio.  For anything more, go ahead and double up. It stays fine in the refrigerator for quite a while.

In a bowl (stand mixer is super helpful, but a hand mixer works fine) combine:

  • 1/2 Stick Butter (Softened but not melted)
  • 2 T Milk
  • 1 tsp Vanilla


Blend until softened and beginning to combine. Once it begins to form a paste, begin adding your sugar.


Add slowly, while blending at a medium speed, until it begins to look like frosting.


It might be a little lumpy… just keep blending, it will come together.


Boom. Frosting.  That took 5 minutes and it tastes so good.  For 1/4c butter, you’ll probably use about 2 cups of sugar, but it really depends on your consistency preference. There isn’t a science to this – just do what feels right.

And then add food coloring – because life is better in color.

This entry was posted in: cake & cupcakes, dessert, sweet


Hi, I'm The Ginger! Or Whitney, whichever you prefer. I'm in finance to pay the rent, but someday I'm hoping to find a way to make it through life as a self-taught chef, sundress designer and helicopter dog mom. I love to cook but don't do it enough. I hate to run but keep signing up for races. I'm a foodie with a shameful obsession with McDonald's. My sewing machine and piano are collecting too much dust. I'm trying to fix it one day at a time. Come on in, let's hang out.

1 Comment

  1. Pingback: Red Velvet Cupcakes | the natural ginger

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