Basic Buttercream Icing Recipe
There is nothing better than a basic buttercream icing recipe. I think it awesome when people tell me they have made a homemade buttercream icing recipe. That is what I always do and I always make too much. So whoops! I have to eat some. Buttercream icing is delicious. And whether you want to call it buttercream frosting or not, I like saying icing. It makes me think of cake. And I love making cakes like this Fall Owl Cupcakes Recipe. And I found out today you can get a stand mixer for less than $30! After mine died I thought I would never be able to afford another.
Ingredients
- 1 cup unsalted butter (2 sticks or ½ pound), softened or room temp
- 3-4 cups confectioners sugar, I found out this works better SIFTED (I LOVE my new sifter)
- ¼ teaspoon table salt
- 1 tablespoon vanilla extract
- 3-4 tablespoons heavy cream (milk can be substituted)
Directions
- Beat butter for 2 to 3 min with a mixer with the paddle attachment on medium speed.
- Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been mixed in well with the butter.
- Increase mixer speed to medium and add vanilla, salt, and 3 tablespoons of cream and beat for 3 minutes.
- If your frosting needs a more stiff consistency, add remaining sugar. If your frosting is a little too stuff add remaining milk 1 tablespoons at a time.
Basic Buttercream Icing Recipe
Ingredients
- 1 cup unsalted butter 2 sticks or ½ pound, softened
- 3-4 cups confectioners sugar I found out this works better SIFTED
- ¼ teaspoon table salt
- 1 tablespoon vanilla extract
- 3-4 tablespoons heavy cream milk can be substituted
Instructions
- Beat butter for 2 to 3 min with a mixer with the paddle attachment on medium speed.
- Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been mixed in well with the butter.
- Increase mixer speed to medium and add vanilla, salt, and 3 tablespoons of cream and beat for 3 minutes.
- If your frosting needs a bit more stiff consistency, add remaining sugar. If your frosting is a little too stuff add remaining milk 1 tablespoons at a time.
- Should be able to ice up to 24 cupcakes or two round cakes. Can be kept refrigerated for up to a week
I like buttercream versus vanilla frost.
Oooo! I love buttercream icing! I pinned this – http://www.pinterest.com/pin/544091198702969919/
I love buttercream icing! A lot of cakes are now going to the whipped, lighter frostings, and I don’t like it. If I’m having cake I want it rich and creamy and you can’t beat buttercream for that.
I love buttercream icing, but haven’t been able to find a recipe (yet, at least) that stands up to the bakery I went to as a kid… going to try this one out and hope it makes the cut! (And even if it doesn’t , I still found a reason to make buttercream frosted cupcakes!)
I have tried so many buttercream frosting recipes and they don’t seem to look like this but everytime i try to make it i use milk and it looks so much like butter instead of icing. HELP!