Basic Butter Cream Frosting
All cakes, cupcakes, and cookies deserve the very best buttercream. Here is the best basic recipie
Equipment
- 1 Mixer Hand or stand
Ingredients
- 1/2 cup Unsalted Butter Room tempreature
- 2 cups confectioners' sugar From Cane sugar, sifted
- 2 tsp vanilla extract The real stuff
- 2 tbsp Milk
Instructions
- Cream butter in a bowl with a mixer and paddle attachment until smooth and fluffy.
- Gradually beat in confectioners' sugar until fully incorporated.
- Beat in vanilla extract.
- Add milk and beat for an additional 3 to 4 minutes.
- Use immediately or store buttercream in an airtight container
Notes
Notes:
Buttercream frosting can be kept on the counter for about three days. Though it contains perishable ingredients, the high sugar content keeps it from going bad immediately. After a day, I'd move to the refrigerator. If it lasts that long
If your buttercream frosting is grainy, it's likely because you're using the wrong type of confectioners' sugar. Make sure to choose a variety made from cane sugar, as it melts faster than beet sugar. You also might have forgotten to sift the sugar before mixing it with the butter.
Nutrition
Calories: 894kcalCarbohydrates: 121gProtein: 1gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 124mgSodium: 15mgPotassium: 44mgSugar: 119gVitamin A: 1442IUCalcium: 34mgIron: 0.1mg
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