Regular White Icing Add Butter to Make Buttercream Icing
Transform your desserts with this versatile "Regular White Icing Add Butter to Make Buttercream Icing" recipe, a two-in-one secret for bakers of all skill levels. Start with a simple base of powdered sugar, milk, and vanilla to create a smooth, glossy white icing perfect for cookies or cakes. With just one extra step—whipping in a cup of softened unsalted butter—you’ll elevate it into a rich, decadent buttercream frosting that’s irresistibly light and fluffy. With a prep time of just 10 minutes, this customizable recipe is ideal for frosting cakes, piping onto cupcakes, or decorating desserts for any occasion. Plus, it features pantry staples, making it a go-to for both last-minute and elaborate baking projects. Whether you’re craving a classic buttercream for celebrations or a simple glaze for everyday treats, this recipe has you covered.
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Recipe Information
Ingredients
- 4 cups Powdered sugar (confectioners' sugar)
- 4 tablespoons Whole milk
- 1.5 teaspoons Vanilla extract
- 1 cup Unsalted butter (softened, for buttercream version only)
- 1 pinch Pinch of salt (optional)
Instructions
In a large mixing bowl, sift the powdered sugar to remove any lumps.
Add the milk and vanilla extract to the bowl. If making regular white icing, also add a pinch of salt if desired for flavor balance.
Use a hand mixer or stand mixer on low speed to combine the ingredients until a smooth, thick, and spreadable consistency is achieved. If the icing is too thick, add additional milk one teaspoon at a time until the desired consistency is reached. For thinner icing, add a few extra drops of milk.
At this stage, the icing is ready to use as a simple white icing for cookies or cakes.
To make buttercream icing, add the softened unsalted butter to the bowl of prepared white icing.
Increase mixer speed to medium-high and beat the mixture for 3-5 minutes until it becomes light, fluffy, and creamy. The butter should be fully incorporated, and the icing should hold soft peaks.
Taste the buttercream and adjust sweetness or flavor by adding a tiny pinch of salt or more vanilla extract, if needed.
Use the buttercream immediately to frost cakes, cupcakes, or desserts. Alternatively, store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.
Nutrition Facts
Calories |
3735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.6 g | 253% | |
| Saturated Fat | 125.3 g | 626% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 503.5 g | 183% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 502.7 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 132 mg | 10% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 166 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
