Basic Vanilla Butter Icing | Recipes

Basic Vanilla Butter Icing

(29) Ratings:
Prep Time:
Baking Time:
Makes:2 cups
Freezing:not recommended

This rich and creamy frosting is incredibly easy to make and easier to enjoy. Want to make it chocolate? Simply add two squares of melted and cooled unsweetened chocolate to the creamed butter.


1/2 cup 125 mL butter, softened
4 cups 1000 mL icing sugar
1/3 cup 75 mL light cream or Carnation® Regular or 2% Evaporated Milk
1 tsp 5 mL vanilla extract


  1. Cream butter and half of icing sugar in large bowl with electric mixer until light. Add cream and vanilla.
  2. Beat in remaining icing sugar gradually. Blend well.
  3. Makes enough icing to frost 24 cupcakes or to fill and frost a double layer cake.


  • Variations:
  • Chocolate: Add 2 squares unsweetened chocolate, melted and cooled to the creamed butter.
  • Cocoa: Reduce icing sugar to 3 1/2 cups (875 mL) and sift 1/2 cup (125 mL) cocoa with it.
  • Lemon or Orange: Substitute 1 tbsp (15 mL) lemon or orange juice for vanilla and add 1 tbsp (15 mL) lemon or orange rind.
  • Coffee: Blend 1 tbsp (15 mL) Folgers® Instant Coffee Crystals into butter.
  • Cherry: Decrease cream to 1/4 cup (50 mL). Substitute 1 tbsp (15 mL) maraschino cherry juice for vanilla and fold in 1/2 cup (125 mL) well drained chopped cherries.

Nutritional Information

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