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.
Your butter should yield to pressure, but not be oily. 
Cream butter 
Add powdered sugar a little at a time. 
Beat until smooth. Add flavoring and milk.
Powdered Sugar Frosting
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.
Using this on pumpkin loaf! Hoping it turns out great!
Yum! I also like to add a block of softened cream cheese for pumpkin loaves to this recipe. If you try the cream cheese, you’ll have to store leftovers in fridge.
Thank you for sharing the recipe. I’m making this icing for the strawberry cake I’m making also ,so if anyone has any tips on the strawberry cake 🍰 please share 🤗 I have a white cake mix and frozen strawberries to mix in the cake mix is what I’m doing 😄🥰
If you can find McCormick’s or Watkins brand strawberry extract, they have the best strawberry flavoring according to my husband who loves strawberry cakes. I typically add 1 tsp to the batter. For a more natural route, I like to use ground up freeze dried strawberries. An entire 1 – 2 ounce bag will work for both the cake and frosting. I just split it between the two. Be careful with the frozen strawberries. They may make the cake mushy or underbaked and can all sink to the bottom. If you could thaw them and cut them into smaller pieces, you’ll have better luck. Hope this helps!
Hi I’m making cake pops for the first time. I’m going to try donut holes that I got from the food pantry. I don’t get SNAP benefits ,so I gotta use what I got. Living the poor life, but I love my life. So back to the recipe! I got the ingredients, so I know everyone will love them. Thank you for sharing your recipe.
Hello, Sharon!
I grew up poor so I feel you. I love you are being so frugal but creative! Add in just enough icing to make them stick together. Go slow. If you add too much, they get gummy and mushy tasting. I hope that helps!
Ooh if you not using Cake if you not using Cake Kit Mix
I am not sure what you are saying, but thank you for commenting. If you have a specific question, let me know. Happy baking!
Thank you.Ive searched everywhere.and you finally got the recipe I needed😊
Thank you for the kind words, Mary! I am so glad it worked out for you. So sorry I didn’t reply earlier. I’ve been a bit under the weather and haven’t been online much.
Easy peasy! I’ve always thought this type of frosting/icing as too too sweet for my taste, I’ve never once considered lowering the amount of sugar called for in the traditional recipe. You have such good ideas. I can’t wait to try this version!
If you do make this, try it after just adding 1 cup of sugar. That’s actually how I prefer it as it’s much less sweet and more buttery. I rarely use this type of frosting as I find the powdered sugar glaze enough for most sweets. 🙂 Hope you are doing well!