I'm not really much of a baker, but I'm working hard to fix that shortcoming.  My cakes and cookies tend to end up dry because I over baked them.  Baking is just so fussy and requires a lot more patience than I tend to have in the kitchen.  Add to that two small children and attempting to multi-task by making several recipes at once… yeah, it's a recipe for baked goods disaster!

So last week I attempted these sugar cookie bars and they didn't turn out.  The were dry (of course).  But the buttercream frosting was a success! Of course, I tweaked it and I'm sure that made all the difference.  I used all butter in the recipe, but I just had a tasting of a friend's buttercream and she uses half butter, half shortening and it was fantastic! So take your pick.

This recipe makes a small batch. I prefer to start small and then double as I need. For a cake, I'd at least double this.

Buttercream Frosting

Serves 1     adjust servings


  • 1 stick butter, at room temperature
  • A pinch of salt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups powdered sugar
  • 2 1/2 Tablespoons milk


  1. In the bowl of a stand mixer, beat butter until light and fluffy.
  2. Mix in vanilla, almond extract and salt.
  3. Add sugar, 1 cup at a time.
  4. Add milk and mix until smooth.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1773kcal Calories from fat 836
% Daily Value
Total Fat 93g 143%
Saturated Fat 59g 295%
Transfat 4g
Cholesterol 247mg 82%
Sodium 324mg 14%
Carbohydrate 242g 81%
Sugars 237g
Protein 2g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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One comment on “Buttercream Frosting

  1. Pingback:Cream Cheese Frosting - Growing Up Gabel