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There are as many different ways to make Buttercream Frosting as there are bakers mixing it.
I have been sharing my Cupcakes for quite awhile now, so I thought it was past time that I share with you how I make my Buttercream Frosting.
Buttercream Frosting recipe from HoosierHomemade.com
Ingredients
- 1 cup Real Butter
- 4 cups Powered Sugar
- 2-4 tablespoons Milk
- 1-2 tablespoons Vanilla
- Food Coloring (optional)
Instructions
- I start with 2 sticks or 1 cup of real butter, I leave it out to soften to room temperature.
- Then I whip it until it’s creamy and fluffy
- For every 1/2 cup of butter or 1 stick, I use about 2 cups of powdered sugar. For this recipe, I used 4 cups of powdered sugar.
- I scoop it into a measuring cup and then use my whisk to sift it.
- Add the powdered sugar, a little at a time, I alternate with milk and vanilla, I’m sorry I don’t measure, but it’s about 2-4 tablespoons of milk and 1-2 tablespoons of vanilla.
- Beat well after each addition.
- Now you can add any color that you would like.
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http://hoosierhomemade.com/buttercream-frosting/My friend’s daughter requested white cupcakes with blue frosting for her classmates for her birthday.
I used my decorator bag and star tip 1M, and sprinkles from Albanese Confectionery Company.
Linking to…Ingredient Spotlight
Mmm, that makes me want to eat it by the fingerful! Thanks sooo much for the cookbook! I’m super excited, and now I’ll definitely have a good excuse to make this frosting!!
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That’s just about what I do for frosting too. Yum — reading this makes me hungry for it. LOL
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They looks so pretty!
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that looks so easy! I’ve had such a hard time making buttercream, and I don’t know why
. I shall try your method, cheers.
@wenchie, Great, let me know if you have any questions. Thanks so much for visiting!
~Liz
Yum! So simple. I do have one question, how long do you leave the butter sit out before it reaches room temperature?
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@Allison, Usually over night, sometimes I set it in the sunny window, near the stove or I have even put it in the micro for a few seconds, but it just doesn’t turn out the same as room temp. Hope that helps!
~Liz
Yum! I love buttercream frosting!
.-= Sherry´s last blog ..WFMW – Wow! It smells delicious! Candle Tart Giveaway! =-.
Thanks for sharing your recipe. I love recipes that don’t have to be precisely measured! Your cupcakes are so lovely!!
I’m always looking for a delicious buttercream. Thanks for sharing!
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any problem with leaving the iced cupcakes out of the fridge since there is milk/butter in the recipe? I’ve always wondered that.
@sarah, It depends how long, I typically leave them out for a couple hrs, we don’t like hard frosting. But I would definately put them in the fridge overnight.
Thanks for stopping by!
~Liz
I definitely need lessons on piping the frosting! My family will definitely enjoy the process. I made this with margarine on hand; the flavor was very good. But, the appearance was ugly, as it started to get watery after on the cake.
I make ALOT of goddies for the Holiday & box them up for family members. Is it possible 2 use hot water instead of milk for frosting?
When a recipe calls for icing, Im having a hard time finding good icing 2 go on top of cookies & such. Whats the differance in icing & frosting?
@Melanie, Typically the only difference, in my opinion, between icing and frosting, is the consistency. Icing is usually thinner than frosting. But they are very similiar. Also, we can use hot water instead of milk, the flavor and consistency may just be a little different.
Thanks for stopping by! I hope that helps! Please let me know if you have other questions, I’m happy to help!
~Liz
Do you find that your icing softens too much when piping? I can’t stand using shortening in my icing recipe – which typically gives it a little stiffness.
Thanks.
Hi there
Looks good.
Question, real butter do you mean with or without salt in it?
Vanilla like the wilton clear vanilla or the dark pure or artifical vanilla?
Thank you for your time
Brittany
Yes real butter, no salt. And the vanilla can be either, whichever you like. I just use regular vanilla, either artifical or real.
Here is a post with some baking questions answered… http://hoosierhomemade.com/baking-101-questions-and-answers/
~Liz