26 February, 2020
Foolproof Buttercream Frosting
I’ve made different frostings in previous recipes, including whipped cream icing to go with my black forest cake and rosewater buttercream for some cupcakes. As far as I can tell, though, I don’t have plain old buttercream anywhere on here. Fortunately, that’s pretty easy to fix.
This recipe makes enough for about a dozen cupcakes, so multiply it accordingly. When piping, use a wide tip for big, billowy cupcake tops or smaller tips for writing, flowers, and other more intricate designs. Make a batch of buttercream and experiment with it. If you don’t have a piping bag/tips, you can always snip the corner of a Ziploc bag and use that as a quick and easy stand-in.
1/2 cup Butter, softened
1 tsp Vanilla extract (add up to 1/2 tsp more for stronger flavor)
2 cups Powdered sugar
2 tbsp Milk
Food coloring (if desired)
Place all ingredients but your food coloring into a stand mixer and gently work together. Add your food coloring little by little until you have the color you want.
For pure white frosting, substitute Crisco for butter and use clear imitation vanilla extract (it should be available at most grocery stores; McCormick and Watkins both make some). Crisco-based frosting will be fluffier and lighter than butter-based frosting. You can use butter for white frosting as well, but it’ll be more cream-colored than white (to some degree; it depends on your butter).