Buttercream Frosting

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  • Ingredients
    4 cups powdered wugar (1 lb.), sifted, DIVIDED
    5 tbsp. water, DIVIDED
    1 EGG YOLK
    1/4 cup butter (1/2 stick), room temperature
    1 tsp. vanilla

    Yields: 2 cups

  • Nutritional Information

    Per Serving (1 tablespoon)

    Calories: 70

    Total Fat: 2 g
    Saturated fat: 1 g
    Polyunsaturated fat: 0 g
    Monounsaturated fat: 0 g

    Cholesterol: 10 mg
    Sodium: 1 mg
    Carbohydrates: 14 g
    Dietary Fiber: 0 g
    Protein: 0 g
    Vitamin A: 52 IU
    Vitamin D: 2.2 IU
    Folate: 0.8 mcg
    Calcium: 1.3 mg
    Iron: 0 mg
    Choline: 4 mg


  1. MIX 3 tbsp. powdered sugar, 2 tbsp. water and egg yolk in small saucepan until smooth. COOK over medium heat, stirring constantly, until mixture bubbles. REMOVE from heat; let cool 15 minutes.

  2. BEAT butter in mixer bowl on high speed until smooth and creamy. ADD 1 cup powdered sugar, 2 tbsp. water and the cooled egg yolk mixture. BEAT on medium speed until smooth.

  3. GRADUALLY BEAT in remaining powdered sugar, adding up to 1 tbsp. water as needed, 1 tsp. at a time, until frosting has a spreading consistency. ADD vanilla. BEAT on high speed until smooth, adding any remaining water, if needed.

Insider Info

This rich and creamy vanilla frosting is a perfect topping for your favorite cakes, cookies and cupcakes. Flavor with an extract or grated citrus peel and tint with food coloring.

Cooked yolk mixture must cool enough so it doesn’t melt the butter in Step 2.