Buttercream Frosting

Buttercream Frosting

Buttercream Frosting

Buttercream Frosting

Buttercream Frosting

Course Dessert recipes

Ingredients
  

  • 3 sticks of butter
  • 2 bags of powdered sugar (you’ll use 1.5 to 1.75 bags)
  • Milk
  • Vanilla extract
  • Meringue powder
  • Gel color
  • Cocoa powder (optional)
  • Swap a stick of butter for creamcheese if you want to make creamcheese frosting

Instructions
 

  • Take 3 sticks of salted butter(preferably room temperature) andput into mixer at low speed
  • Add a splash of 2% milk
  • Add a tablespoon of vanilla extract
  • Gradually add one bag ofpowdered sugar to the mixer, whileit’s running.
  • Keep on low speed, and addanother splash of milk
  • If you are making chocolatebuttercream, add a half cup ofcocoa powder now
  • Gradually add in another half bagof powdered sugar
  • Taste, and decide what needs to beadded. More milk, more vanilla?
  • Add meringue powder now (a goodshake) if you want your frosting toharden/form a crust
  • Turn mixer higher for about aminute and then slow it downagain; based on the consistencyand taste, add another quarter bagof sugar if you think it needs it,along with vanilla and milk.

Notes

Frosting will keep for several days covered, un-refrigerated (but good to do if cream cheese version). If you put it in the fridge, let it warm up before you try to use it. Especially important to seal the frosting tightly, especially if you use meringue powder.
Cut the recipe in half if you are doing a smaller batch. The full recipe makes enough to frost 24 cupcakes or a cake, with some extra for decorating. If you are solely decorating cookies, break up 1 batch into bowls, and mix multiple colors.
Keyword Buttercream Frosting, Dessert recipes
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating