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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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)
Directions
Step 1
In a large mixing bowl, sift the powdered sugar to remove any lumps.
Step 2
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.
Step 3
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.
Step 4
At this stage, the icing is ready to use as a simple white icing for cookies or cakes.
Step 5
To make buttercream icing, add the softened unsalted butter to the bowl of prepared white icing.
Step 6
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.
Step 7
Taste the buttercream and adjust sweetness or flavor by adding a tiny pinch of salt or more vanilla extract, if needed.
Step 8
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
| Serving size | (806.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3735.0 |
| Total Fat 197.6g | 0% |
| Saturated Fat 125.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 534.6mg | 0% |
| Sodium 277.9mg | 0% |
| Total Carbohydrate 503.5g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 502.7g | |
| Protein 3.7g | 0% |
| Vitamin D 180.0IU | 0% |
| Calcium 132.2mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 166.3mg | 0% |
Source of Calories