Powdered sugar icing is also known as buttercream, frosting or American buttercream. Whatever the name, it’s the perfect addition to any cake. It’s also simple to remember how to make. It’s not only easy to make, you can freeze it and make large batches for several months. You have many ways to make this frosting. The traditional way uses twice the amount of sugar, but many adults find it sickly sweet. There is my favorite way which is 1/4 the amount of sugar, but some kids will balk. So to compromise and find a nice balance, the recipe below pleases most crowds. Not too sugary, but not too buttery. Just the right amount of sugar to still qualify as a good old-fashioned American Buttercream Frosting.

It’s as easy to remember as 1, 2, 3 to make a powdered sugar icing. One stick of butter, 2 cups sugar and 3 tbs of liquid. You can also substitute the butter for shortening or margarine or a combination. Shortening will help stabilize in high heat situations as it melts at a higher temperature than butter, it is dairy free and is a brilliant white. It can have a waxy mouthfeel. Butter is amazing, but you have to make sure the butter isn’t too soft or it will become oily. One of the most popular ways is to use 1/2 butter and 1/2 shortening to get the best of both worlds.

In addition, margarine is great in a pinch. But it’s also the softest of the fats. If you need to make layers, it could fall if you use margarine, especially when it’s more than two layers and a narrow cake. It also doesn’t crust over like butter and shortenings do so it will stay softer.

Finally, the best part of this buttercream is it’s cheap, tasty and easy to customize. Add in a few tablespoons of cocoa powder, change the vanilla to orange juice, drop in some green food coloring. The combinations are endless. The only limit is once again, your imagination.

Powdered Sugar Frosting

Also known as American buttercream, icing or just frosting, this icing is easy to make and wonderful for all kinds of cakes. You can add any flavor or coloring to make it your very own.

Print Recipe

Prep Time20 minutes minutes

Total Time20 minutes minutes

Servings12

Calories 150.8

Ingredients

• 2 cups (250g) powdered sugar
• ½ cup (113g) softened unsalted butter
• 1-3 tbs (15-45mL) cream or milk
• 1 tsp (5mL) vanilla extract

Instructions

• Cream butter and add in sugar slowly on low speed. This will prevent gritty frosting.
• Add in vanilla or other flavoring.
• Add cream (or milk) one tablespoon at a time mixing on low until desired consistency.

Notes

This will ice a double layer 6″ cake.  For larger cakes, double the recipe.

Substitute vanilla for any flavor desired.

You can use shortening or margarine in place of butter or any combination of the three.  Margarine will be much looser consistency and not recommended for layering cakes.  Shortening will help develop a nice crust and is often used in hot weather as it melts at a higher temperature.  

Nutrition Facts

Powdered Sugar Frosting

Amount per Serving

Calories

150.8

% Daily Value*

Fat

 

7.8

g

12

%

Saturated Fat

 

5

g

31

%

Carbohydrates

 

20

g

7

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.