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–+ servings

Basic Butter Cream Frosting

All cakes, cupcakes, and cookies deserve the very best buttercream. Here is the best basic recipie
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 cups
Course: Dessert, Ingredient
Cuisine: American
Calories: 894
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 Mixer Hand or stand

Method
 

  1. Cream butter in a bowl with a mixer and paddle attachment until smooth and fluffy.
  2. Gradually beat in confectioners' sugar until fully incorporated.
  3. Beat in vanilla extract.
  4. Add milk and beat for an additional 3 to 4 minutes.
  5. Use immediately or store buttercream in an airtight container

Nutrition

Calories: 894kcalCarbohydrates: 121gProtein: 1gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 124mgSodium: 15mgPotassium: 44mgSugar: 119gVitamin A: 1442IUCalcium: 34mgIron: 0.1mg

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.

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