ooh marshmallow creme sounds good! I'm gonna steal that idea thanks PP. bet that would be good with some chocolate or cocoa powder too

and yeah OP I think maybe it just wasn't enough powdered sugar that you used, I have shorted on the powdered sugar before and the frosting came out runny

I just made an amazing cupcake frosting with 1 stick of unsalted butter, 1/4 cup powdered sugar, a splash of vanilla and a 7 oz jar of marshmallow creme. It was yummy and not to sweet or to buttery. I will double the recipe next time.

Regular sugar makes some nasty frosting...

Anonymous wrote:Thanks everyone! I think I was underestimating the amount of sugar needed and will also try adding cream cheese next time.

And use confectioner's suger, not regular sugar.

Anonymous wrote:I don't use any butter. I mix 1/2 brick of cream cheese (softened) with about 3 cups of confectioner's sugar, 1/2 tsp. vanilla (unless you want the frosting to be completely white, in which case omit the vanilla), and a little milk. Depending on the consistency that you would like, you can up the amount of confectioner's sugar and/or milk.

This, or use sour cream in place of cream cheese.

What taste are you looking for? A real "buttercream" is supposed to be very buttery, but is not a taste that fits most modern eaters. It is the kind of thing that Julia Child would have prepared. (off topic, but Cakelove has this type of frosting and I find it hard to eat due to the richness of the butter, but others love this taste). As other suggest, try adding more sugar. A little cream/milk also cuts the richness, if your frosting is getting too dry.

The frosting made in a store is shortening based, which I personally can't stand, but has the benefit of keeping well if left un-refrigerated (buttercream will go rancid).

FYI, I love, love the chocolate frosting from Cherrybrook that is sold at Wholefoods. It seem pretty pricey for boxed powered sugar and coco powder, but tastes amazing.

Thanks everyone! I think I was underestimating the amount of sugar needed and will also try adding cream cheese next time.

Ditto the less butter more sugar PPs. I also use a bit of cream instead of milk and beat the frosting in my stand mixer for 7 minutes or so. It makes the frosting super fluffy and less dense.

I also love this recipe for White Chocolate Buttercream that I found on a Baker's Chocolate box. But I use, again, less butter and more sugar. To taste, mostly. Strangely, it doesn't taste like white chocolate, it just tastes like a really creamy buttercream. It's fantastic for cupcakes.

Or you can try a boiled milk frosting. Look up Miracle Frosting for recipes.

I don't use any butter. I mix 1/2 brick of cream cheese (softened) with about 3 cups of confectioner's sugar, 1/2 tsp. vanilla (unless you want the frosting to be completely white, in which case omit the vanilla), and a little milk. Depending on the consistency that you would like, you can up the amount of confectioner's sugar and/or milk.

I hate powdered sugar frosting. I like swiss meringue buttercream.

I use the chocolate buttercream recipe on back of domino's confectioner sugar box. Recipe uses a mixture of cream cheese and butter

Less butter. Tons of powdered sugar. A bit of cream. A bit of vanilla or lemon juice. Add cream cheese if you like (I do). It just takes more powdered sugar.

You probably aren't using enough sugar. Also, when you say sifted sugar I'm not sure what that is, but I don't think regular while sugar works so well. I do:

1 stick unsalted butter, softened
2.5 - 3 cups powdered sugar
1 tablespoon heavy cream
1.5 teaspoons vanilla

I think you want something cream-based instead of butter. Here's one idea from Martha Stewart:

http://www.marthastewart.com/318370/mrs-milmans-chocolate-frosting?czone=food/cake-center/favorite-cake-recipes¢er=276954&gallery=274375&slide=264076

Martha Stewart has never let me down with desserts!

I've tried making different frosting recipes, but the taste is always so buttery and not like the ones we buy at stores at all. What am I doing wrong? I'm just following the recipe: butter, sifted sugar, vanilla, or variations. Do you have tips or tricks about making a delicious frosting? It can be butter cream or other types (cream cheese, heavy cream,etc) Thanks!