Milk Buttercream

Preparation info

  • Makes

    2½ cups

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

Milk gives this frosting a richer, more satiny texture than classic buttercream. It is easy to work with and easy to use after refrigeration.


  • 12 ounces (3 sticks) unsalted butter
  • 1 large egg


Ingredient Preparation

Remove the butter from the refrigerator in enough time for it to reach room temperature. It should be pliable but not melting soft. (If the butter is too firm, it’s difficult to create an emulsion.) If the butter weeps with droplets of water on its surface, wrap or pat it with a towel to remove or blot excess moisture.