Quick and easy to whip up, buttermilk frosting is great spread over your favorite cookies and cakes.
Vanilla adds depth, and powdered sugar thickens the mixture for a luscious, spreadable frosting perfect forcookiesor cakes.
Learn how to make buttermilk frosting, and add it to your rotation of go-to frostings for desserts.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
To make buttermilk frosting, beat the butter until creamy.
Gradually beat in powdered sugar, then beat in vanilla and 4 tablespoons of buttermilk until smooth.
Add buttermilk as needed to reach desired consistency.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Prepare and store buttermilk frosting in an airtight container in the refrigerator for up to four days.
Beyond that, the flavor or texture may start to change.
Soften at room temperature before using as desired.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
powdered sugar
1tsp.vanilla extract
4to 5 Tbsp.
Add powdered sugar:
Gradually add powdered sugar, beating at low speed until blended.
Beat until desired consistency:
Slowly beat in vanilla and 4 Tbsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Increase speed to medium, and beat until smooth.
If desired, beat in remaining 1 Tbsp.
buttermilk, 1 tsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
at a time, until desired consistency is reached.
If needed, swap the buttermilk with whole milk and add lemon juice for added acidity.
To avoid lumps in your frosting, double-check your butter is properly softened ahead.
Cream until smooth with the powdered sugar before adding the liquid ingredients.
If your frosting is too loose, beat in powdered sugar as needed to stiffen it up.
