For most people, buttercream frosting is considered a MUST HAVE for cakes, cupcakes, and desserts alike. There is something about making your very own frosting that tastes better than just using the stuff from the can. The basic buttercream is simple; use butter, sugar, vanilla, and milk/water. This recipe is super fluffy, super easy to make, and can be used on almost any dessert! Let's get cooking!
Ingredients:
-4 3/4 cup powdered sugar
-2 tsp. vanilla extract
-1 cup(2 sticks) salted softened butter
-2 to 6 tbsp milk and/or water, depending on desired consistency.
Directions:
1. Cream softened butter for about 2 minutes in an electric mixer until fluffy.
2. Begin adding powdered sugar one cup at a time and beating on medium speed until all powdered sugar is added. Add in vanilla and 3 tablespoons of water/milk. Continue adding milk/water until it reaches the desired consistency. Make sure to scrape down the mixing bowl every minute to make sure all ingredients are incorporated equally.
3. Whip on medium-high speed for about 5 minutes until it is lighter in texture, color, and free of lumps! for the ultimate fluffy frosting. Use as desired. Enjoy!
Notes:
This buttercream recipe is especially great for cakes, cupcakes, and cookies!
If you use unsalted butter, make sure to add 1/4 tsp of salt to the recipe.
Storage: Freeze for up to 7 months, or store in an airtight container in the fridge for up to 7 days. Store at room temperature for up to 5 days.
For a stiff consistency for piping, buttercream flowers, and sturdy piped decorations, add 1-2 tbsp less of water/milk.
For a more spreadable, moist frosting, add 1-2 tbsp more of water/milk.
For ultimate fluffiness, try replacing the water/milk with heavy whipping cream.
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