Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
  • 8 Ratings

This easy buttercream is thick enough to spread on cookies, but thin enough to melt over warm cinnamon rolls. If you’re looking for a shortcut frosting, this will be your new go-to. But if you want to kick it up a notch, try one of our three variations. The warm cardamom is fragrant, slightly citrusy and herbal. The pink peppercorn is fruity with a faint peppery bite. And the lemon is just the right side of tart, which helps balance the sugar. A pinch of salt in each helps accentuate the flavors. If you make the frosting ahead of time, press plastic wrap directly onto the surface and store at room temperature.

Paige Grandjean


Credit: Antonis Achilleos

Recipe Summary test

5 mins
5 mins
1 cup


Ingredient Checklist


Instructions Checklist
  • Beat butter with an electric mixer on medium speed until creamy, about 1 minute. Add vanilla and salt. Gradually add powdered sugar, alternating with 2 tablespoons of the milk, beating on low speed until blended after each addition. Add remaining 1 tablespoon milk, 1 teaspoon at a time, until desired consistency is reached.