Saturday, April 28, 2012

The Best Buttercream Frosting

I love a good frosting. I have been making a lot of cakes lately and this is by far my favorite frosting. Classic American Buttercream frosting. This recipe uses powdered sugar, butter, vanilla and milk. This is a great recipe for decorating and piping on cupcakes and cake. The secret to this frosting's awesomeness is the almond extract. I love it! I hope you enjoy it as much as I do.

Classic Vanilla Buttercream Frosting

Serves: 2.5 cups

1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
3-4 cups confectioners (powdered) sugar, SIFTED
1/4 teaspoon table salt
1 tsp vanilla extract
1 tsp almond extract
up to 4 tablespoons milk or heavy cream

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

1 comment:

  1. How did you get that pretty star design on teh cupcakes? which size tip did you use? i love them!