I was always intimidated by making my own buttercream frosting. This was the first recipe I tried and it has me hooked! Homemade frosting is so much better than canned. It's incredibly easy and delicious! This frosting is quite stable and can be at room temperature for a couple of days.



  • 1 Cup of unsalted butter, softened
  • 3 1/2 cups of powdered sugar
  • 1 Tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 Cup of seedless raspberry preserves
  • Pinch of salt


In a large bowl, beat the butter until smooth and creamy. Slowly add the sugar until the mixture returns to smooth. Add the vanilla, salt and milk to the mixture. Mix in the raspberry preserves and stir until fully incorporated. If you frosting is too thick, add milk until the right consistency. If your frosting is too thin, add powdered sugar until the desired consistency.

BTW: I used WIlton tip 106 to make my rose.

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