HOW TO MAKE HOMEMADE BUTTERCREAM FROSTING
One of the most useful recipes for a home cook to have on hand is homemade buttercream frosting. This time-honored recipe yields a fluffy frosting that is plenty for 24 cupcakes or a layer cake about 9 inches in diameter. The recipe for this Homemade Buttercream Frosting is without a doubt the one that I use most often in the kitchen. It’s probably the dish that friends and family ask for in their kitchens the most.
This Homemade Buttercream Frosting is the best way to top any baked good, and I use it whether I’m making cupcakes, cake, or cookies. I can’t even begin to count the number of times I’ve heard someone say, “I could eat this with a spoon!” And I’ve really prepared this for the co-worker of my aunt so that she may do just that. While she was watching her favorite programs on television, she would put a portion of the dish into a little bowl and munch on it.
LIST OF INGREDIENTS
Softened unsalted butter; I used 3 sticks.
A pinch.Of fine sea salt.
Sifted powdered sugar; I used 24 ounces.
1 Tbsp.Of clear vanilla extract.
2-3 Tbsp.Of heavy cream or milk.
First Step – Beat the butter in the bowl of a stand mixer that is equipped with the paddle attachment for 6-7 minutes at medium-high speed is the best way to get it fluffy.
Second Step – While the mixer is on a low speed, add the salt and powdered sugar in a slow and steady stream. Continue mixing the mixture until all of the sugar has been incorporated.
Third Step – Add vanilla extract and milk or cream and stir on low speed until the ingredients are well blended.
Fourth Step – Mix on medium-high speed for an additional 7 minutes to get the desired consistency.
Fifth Step – If the buttercream is too thick, you may thin it out by stirring in more milk, one teaspoon at a time, until it is the consistency you want it to be.
This recipe yields enough frosting to adequately cover 24 cupcakes or a single-layer cake about 9 inches in diameter.
To make this recipe have a thinner or thicker consistency, all you have to do is add a little bit more milk or heavy cream.
If you decide to color your frosting, use just a little amount of the coloring. Keep in mind that you can always add more color, but you can’t take it away after it’s been added.
If you want to decorate your baked products with sprinkles, you should be sure to do it as soon as the frosting has been applied. After the top layer of the buttercream has hardened into a crust, nothing will be able to adhere.