This frosting (not icing) is very delicious. It came out perfect and velvety. I swapped the vanilla for almond extract to pair with my vanilla cupcakes. Delish!

This vanilla buttercream frosting came out great! I seen some comments that this was more of an icing, however it started out that way when I mixed it on low on my electric mixer than proceeded to mix it on high with the wisk type of attachment and it came out so light & fluffy...melted in your mouth. Hope this helps for those of you that want more of the frosting texture than icing.

This recipe is EASY & PERFECT CONSISTENCY for a FROSTING!! My frosting turned out light, fluffy & perfectly spreadable. Add the flavoring to your personal taste. Your frosting will not be "icing-like" if you only use 3 tablespoons of milk. Those of you who got this consistency must have accidentally used too much liquid! This recipe is perfect for frosting & you can substitute ANY FLAVORING to switch the taste up!! GREAT SUBMISSION!

It turned out more of an icing, not a frosting..

This recipe was my very first time making anything homemade other then my breakfest lunch dinner doings. It was very simple and was used by my daughters K4 class for ginger bread houses. It was loved by many :)

Plain and simple, this stuff is perfect. I was in exactly the same predicament as Sharenna below and tried this recipe, my first time making frosting from scratch. Glad I picked this one. I added all of the butter called for, probably 3/4 of the amount of powdered sugar, all of the milk and vanilla. Hand whipped, let the butter soften at room temp. The only thing I MIGHT do differently next time is a tad less vanilla, but of course, that's to taste. After all, it is VANILLA Buttercream. :) Definitely gonna keep using this recipe and goodbye store bought!!

This is the most wonderful recipe I have ever made when it come to frosting. I also did a lemon frosting with this recipe and it was great on a lemon chiffon cake made from scratch. I hope I spelled that word right lol.

Great, simple recipe. I doubled the recipe, but I did have to put about 9 or ten tablespoons of milk.

LOVED IT! Super easy, too! Thanks!!

Just Yummy!!

I've been eating and making this frosting recipe for my entire life! My grandmother used to make it this way-it was hand written in her cookbook which I inherited. She had taught me how to make it when I was 12-13yrs old..now I'm 53! I moved from the north to the south and I was told that in the South its called icing. In the North its called frosting. Same thing. The thinner consistency frosting is a drizzle or a glaze. Doesn't really matter though, it all tastes good!

My mom turns 47 tomorrow, and im using this to make her cake!! I'm 14, and I bake like a champ with white cake, the hardest one to make, my mom says. So this is gonna turnout great.....Except that I have to do the dishes after wards...Oh well. HAPPY BIRTHDAY DIANE~!

Thanks, was looking for a recipe with milk, this looks great.

LOVE LOVE LOVE this recipe. Turned out amazing. At first I thought with only a couple ingridents that this wouldnt turn out good at all. But I took a chance and made it, how wonderful. Make sure you blend it enough to where it becomes that light fluffy air like texture, will use this over and over again. Thank you so much!

This has been a standard frosting for my cookies for years, I've also used anise instead of vanilla for a different taste, especially for my Christmas cutouts... They go over exceptionally well... Give it a try sometime!