This week comes but once a year, where we're baking our asses off for two kids' back-to-back birthdays.
We're thinking a lot about buttercream frosting. We're dreaming about it, to be honest.
And so we thought we'd post our fail-safe recipe for a good buttercream. It's simple and so much better than canned icing.
Here's what you need and how you do it
1-1/2 cups butter or margarine, room temperature
4-5 cups sifted powdered sugar
2 Tablespoons milk (can also substitute soy or rice milk)
1 teaspoon vanilla extract
Cream together butter and sugar with a mixer. Then add milk–in small increments–and vanilla.
You can play around with the proportions. For instance, when we use a pastry bag, we try to make our frosting extra-stiff. (Yes, we did just type that.) So we are liberal with our powdered sugar.
Beat until smooth and creamy.
If desired, add a few drops of food coloring and mix thoroughly.
That's my favorite frosting recipe too! It's not too sweet and you can add to it! Have fun with the birthdays! We are just starting "Birthday Season" over here too with 6 birthdays in 8 weeks!
Posted by: Megan | March 18, 2009 at 07:30 PM
I need a cupcake.
Posted by: Michele | March 18, 2009 at 07:47 PM
Buttercream frosting is The Best. Salivating now....
Posted by: kcinnova | March 18, 2009 at 09:19 PM
This is like my favorite frosting recipe ever! I used to count down the hours till any excuse for a holiday, when I would make sugar cookies and piles this on. Probably my most dangerous food weakness. Now I try to hold out and only make it for birthdays on cupcakes and Christmas cookies only. It's so good.
Posted by: Nina | March 19, 2009 at 02:47 PM
If you melt the butter and use hot water instead of milk when making chocolate frosting (with cocoa), it makes the best fudgey frosting ever.
Posted by: Kristy | March 19, 2009 at 03:53 PM
Today is my birthday and so yesterday I baked myself a cake. I used essentially the same recipe for the frosting with the addition of cocoa powder to create chocolate frosting....it was running a bit 'runny' so I added cream cheese to thicken. Wonders and tasty!
Posted by: Suzanne | March 19, 2009 at 05:57 PM
yesterday was my bday, so I love all these cake recipes this week! Too bad I have a gum infection...
I'll have to try this recipe when the little boy's bday comes around.
Posted by: Amiyrah | March 19, 2009 at 07:34 PM
that is a great recipe. I have a dessert bakery and we use margarine instead of butter in our buttercream....people say we have the best icing they have ever had.
Posted by: Karen | March 20, 2009 at 04:45 PM
Help the kitchen challenged. When it says 4-5 cups sifted powder sugar, do you measure the cups first, then sift. Or do you sift and then measure 4-5 cups. Daughter just started baking and we have no clue.
Posted by: Happy Hour...Somewhere | March 21, 2009 at 09:11 AM
Happy Hour: Measure and then sift!
Posted by: Half Assed Kitchen | March 21, 2009 at 04:53 PM
I made a great buttercream for wedding cupcakes over the holidays that was fab. Works so well on everything, I may request it for my birthday on Sunday :)
Posted by: Deelish Dish | March 25, 2009 at 01:17 PM
I have a few questions about this. Can you use water instead of milk? I only ask because I need to make this and frost the cupcakes the day before but I don't want to have to refridgerate them. If I do use milk do I have to refridgerate? Also do you use salted or unsalted butter? One more questions will that 10x powdered super work instead of sifting regular powdered sugar? I appreciate any help you all can offer! Thanks! :)
Posted by: Jennifer | April 14, 2009 at 11:01 AM
I found the best 'buttercream' bakery ever- but still can't duplicate their recipe. They actually sell their frosting in tubs since it is so good. According to the bakery, it does NOT need refrigerated for up to 2 weeks and can be refrigerated for 3 mos. This frosting crusts on all the cakes and the bakery stores all iced cakes on racks without refrigeration before delivery. Will this recipe work and does Karen (posted in March) think the margarine works best? janvines@yahoo.com
Posted by: Janice | May 09, 2009 at 10:53 AM
This recipe is just amazing! deffinatly not to sweet, which is great! So often you get a cupcake and you get ill from all the sugar. I used this for the first time for my daughter's birthday. When I took cupcakes to her class I had a group of kindergartners who inhaled theirs! They all chimed they were the best ever! Their teacher said they never reacted like this before with other cupcakes brought in. I am getting ready right now to go make some to put on cupcakes for my son's birthday! We are going to add a little orange extract to it! YUM!!
Posted by: Stephanie | July 06, 2011 at 08:59 AM
You are amazing. Thank you so much for this recipe!!
Posted by: Nikki | January 10, 2013 at 08:42 AM