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Easy White Icing

  • Yield: Makes 3 1/2 cups, enough for 12 standard cupcakes
Easy White Icing

Source: Everyday Food, October 2003


  • 1 1/2 sticks unsalted butter, softened
  • 1 pound (3 2/3 cups) confectioners' sugar
  • 1 to 2 tablespoons milk (optional)


  1. In a mixing bowl, cream butter until smooth.

  2. Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

Reviews (20)

  • bunnypoop1989 7 Mar, 2015

    Feed Martha Stewart to the lions! This recipe was sugar in a mixing bowl. My daughter, Vaghie, and I had to add almost 3 cups of milk to make it a nice texture, and it was still way too sweet! I gave my son, Peenie some to try and he was on the toilet with tummy troubles for the rest of the day. Martha Stewart ruined his day! When I finally got it able to pipe onto my cupcakes, it melted and collapsed, leaving a gooey puddle on the surface of the cupcakes. PLEASE BE CAUTIOUS OF TUMMY TROUBLES :(

  • Lynztree 22 Jun, 2014

    Yes, I can assure you this icing is white and delicious. I had plenty for 12 cupcakes and ended up discarding a good cup's worth. I would make it again. However, my icing job didn't look as elegant. ;)

  • Mrs Miller 28 Feb, 2014

    White??? Umm NO butter is yellow hence this recipe looks NOTHING like the photo on this page!

  • AlexiStarlight 1 Oct, 2014

    Unsalted butter is actually white. If your butter is yellow, it is salted.

  • bunnypoop1989 7 Mar, 2015

    Yes, I agree! It spilled on my son, Peenie's white shirt and my daughter, Vaghie pointed out how yellow it looked. The picture is obviously a much better frosting

  • cupcake frosting critic 2 Nov, 2013

    your frosting was so dry we put in 2 cups of milk to make it not dry!! even my dog doesnt like it and he eats poop! it is horible my whole family hates it! I HATE THIS RESIPE!!! The frosting is so bad before when we only put in 1 tablespoon in it was just sugar

  • madamsmadam 19 Jun, 2013

    Nice recipe. Pipes well. Regarding the number of cupcakes this will frost, I went with the advice from the review that indicated that this recipe would easily frost 24, though I did add another 4 tablespoons of butter. Still, keeping in mind that we have different ideas about how much frosting a cupcake should have (I piped something a little less than a 'fancy bakery' cupcake), I ran out, leaving the last 6 pretty skimpy on icing. I recommend, from my experience, to double the recipe for 24.

  • Annie Adjchavanich 4 Mar, 2013

    I think this recipe is great and would easily frost 24 piped cupcakes. I ended up doubling the recipe and had so much frosting left over! I did add a generous amount of homemade vanilla extract to the recipe and thinned it with hot water.

  • rak_amateur 1 Jan, 2013

    There are 4 ounces in a stick of butter, so 1.5 sticks = 6 ounces.....which = 170 grams.

  • Azka Israr 29 Dec, 2012

    plz guide me regarding the weight of butter...there is 1 1/2 sticks r i dnt knw how many grams r there in 1 1/2 sticks...plz rply

  • Carol-13 13 Jul, 2012

    This recipe is simple to make and delicious. It is great on the chocolate cupcakes. My 2 Granddaughters(Kate and Emma ages 7 and 4) and I made the cupcakes and icing. It was great fun and the memories will last a lifetime.

  • smariad 19 Oct, 2011

    Recipe is very good, and so easy! I'll never go back to the stuff in the can!

  • VTan_87 4 Aug, 2011

    Hi.. I already tried this recipe for white icing but I don't know why my icing became yellow..? I think the color was from the butter.. could u help me??
    And how many grams is 1 1/2 sticks of butter & 3 2/3 cups of sugar?
    Is confectioners sugar is the same as icing sugar?

    thank you <3

  • PriyankaM 26 Oct, 2010

    I'm a newbie at all of this but really want to learn. How long should I cream the butter for? I don't want it to thin out. Pls help!

  • MissCathy1982 11 Sep, 2010

    This frosting is not very good. It is recommended with the chocolate cupcakes (which themselves are more like brownies than cupcakes) and definitely does not go well with them. These were my first Martha Stewart recipes and I won't be using her recipes again.

  • betty0868 21 May, 2009

    Oooo, the butter is what makes the buttercream. It also takes away from the straight sugar taste.

  • darylsam 3 Sep, 2008

    I make buttercream frosting all the time but have never used this much butter. I usually make it with 4 Tbls. butter to 1 lb. confectioners sugar - then milk to desired spreading consistancy

  • Jelly29 8 Jun, 2008

    I also had to add milk to get a nice creamy consistency, the taste is good but a little too buttery for me.

  • HiD 10 Feb, 2008

    I found that I had to add more milk than the recipe says, and I didn't use all the sugar required

  • andrea25 8 Feb, 2008

    You have to add the milk to achieve a "frosting" consistency.

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