Dessert · American 🇺🇸 · Burns

Buttercream Icing

by Joe

Steps

  1. Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy. NOTE: Somewhat tough, but you CAN do by hand. - use big glass bowl (or tall mixing bowl if you have one) and wooden spoon
  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, adding more confectioners sugar for a stiffer frosting, if desired.
  5. Add food coloring (if using) and beat for 30 seconds until smooth or until desired color is reached.
  6. Use to frost your favorite cakes and cupcakes.

Notes

  • Use immediately or store in an airtight container in a cool, dark place for up to one day; for longer storage, refrigerate buttercream in a covered container, then bring back to room temperature before using. Use within 3 to 4 days.
  • VIDEO: How to Make Homemade Buttercream Icing Without a Mixer

Ingredients

  • 0.5 c unsalted butter, room temperature
  • 2 c powdered/confectioners’ sugar, sifted
  • 1.5 t vanilla extract
  • 2 T milk
  • food coloring, optional