Food Recipe Collections & Favorites Shortcut Buttercream Frosting 3.7 (9) 1 Review 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. By Paige Grandjean Updated on February 28, 2018 Rate PRINT Share Close Photo: Antonis Achilleos Hands On Time: 5 mins Total Time: 5 mins Yield: 1 cup 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. Ingredients 2 tablespoons unsalted butter, softened ½ teapoons pure vanilla extract 3 cups powdered sugar 2 to 3 tablespoons whole milk Cardamom buttercream frosting: Stir in ¼ teaspoon ground cardamom after desired consistency is reached. Pink peppercorn buttercream frosting: Stir in ½ teaspoon crushed pink peppercorns after desired consistency is reached. Lemon buttercream frosting: Substitute 1 tablespoon fresh lemon juice for 1 tablespoon of the milk, and stir in ½ teaspoon lemon zest after desired consistency is reached. Directions 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. Rate It Print