Kitchen Adventures, Cooking Explosions

Mm, Mm, Buttercream!

Posted on: September 8, 2009

Buttercream is about the easiest frosting to make. It’s nice and sweet, and it holds up well to being piped. I like Bakerella‘s buttercream recipe, because it is so very simple. 🙂

Bakerella’s Basic Buttercream:

1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. icing sugar (I didn’t end up using all of it, but you do use a lot.)
1-3 teaspoons milk, half and half or cream
(I have used both milk and cream. The only real difference is the fat content, you get the same consistency of icing out of both.)

  • Using a mixer, cream softened butter and vanilla until smooth.
  • Add sugar gradually, allowing butter and sugar to cream together before adding more.
  • If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture. (This really varies on how thick you like your frosting.)

This recipe makes about enough for two batches of rainbow cupcakes, if you end up with 17-24, and don’t like heaps and heaps of frosting. The nice thing about buttercream is that it can be frozen, although you have to make sure you give it plenty of time to reach room temperature before piping with it again, or it will be all rough and grainy. You can also mix in a touch more milk, if you like.

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