Butter Cream Frosting for cakes


  • 3 cups powdered sugar

  • 200 gram unsalted butter, softened

  • 1 tsp vanilla essence

  • 1 tablespoons milk

  • Pinch of salt




  • Sift the icing sugar and keep aside.

  • Take butter in bowl, with the help of electric beater beat the butter till fluffy and pale for about 7-8 minutes

  • Mix sugar little by little at a time and beat well on low speed, stir in vanilla essence and few drops of the milk.

  • Gradually beat in just enough remaining milk to make frosting smooth and spreadable.

  • If frosting is too thick, add more milk, a few drops at a time. If frosting becomes too thin, add  small amount of powdered sugar.

  • Fill in a piping bag with desire colour and Frosts 13x9-inch cake generously, or Frosts  20 to 25 cup cake.

  • You can keep this icing in a fridge for 2 months.