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
- 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
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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