I have always enjoyed frosting. Especially buttercream. I remember if there was ever left over frosting from something my mom made, I would sneak it later and eat as much as I dared with the hope that my mom wouldn’t notice. Pretty sure she always did.
When I started making my own, I would just get a little butter, dump a bunch of powdered sugar in, then add milk and mix until it was a good consistency. Never the same, but decent enough. I thought. Then I came across this buttercream recipe in one of Martha’s Everyday Food magazines. and I haven’t looked back since. This buttercream is delicious, I make it all the time. Not only does it taste good, it is so versatile and the best part: easy to make!!
1/2 C (1 cube) butter room temp
1 1/2 C powdered sugar
1 tsp vanilla
1-2 tblsp cream or milk (opt.)
- cream the butter
it doesn’t look like it will mix in right away, but just keep mixing and scraping the sides as needed, it will come together
- once all the sugar is added, add the 1 tsp vanilla, then mix on medium-high until light and fluffy, about 5 minutes
This frosting is pretty thick as is, I like to use it like this for piping cupcakes. But, if I’m going to frost a cake, I will add some cream (or milk) to get to a better spreading consistency. I also use this for frosting sugar cookies. I’m telling you, this frosting is pretty much awesome.
This recipe doesn’t make a whole lot, but it’s so easy to double or even triple if you need a lot.