Buttercream Frosting

Buttercream Frosting is easy to make with my simple tips and tricks! Take your cake and cupcake recipes from ordinary to extraordinary with real butter, confectioners sugar, vanilla, milk, and salt! 

Ingredients:
2 sticks unsalted butter
5 cups confectioners sugar
1 tablespoon vanilla extract
dash of salt
3-4 tablespoons milk

Instructions:
Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. Reduce the speed to low, slowly add confectioners, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula. Add vanilla and salt. Mixing completely. Add milk one tablespoon at a time until it’s a smooth consistency. Turn mixer to high and beat until light and fluffy.

Mix-Ins for Buttercream Frosting Flavors:
Chocolate: ¾ cup unsweetened cocoa powder
Peanut Butter Frosting: ¾ cup peanut butter
Lemon: zest of 1-2 lemons
Coffee: 1 tablespoon instant espresso dissolved in 2 tablespoons of water
Pumpkin Spice: 2 tablespoon pumpkin spice

Frequently Asked Questions For Making Buttercream
– Do you have to refrigerate a cake with buttercream frosting? Buttercream frosting made with small amounts of milk is safe to leave out at room temperature for two to three days. Buttercream made with cream cheese, however, is not safe to leave out and should be refrigerated.
– How long is buttercream good for? I’ve found that Buttercream Frosting is best when used within a week of making. Just add to an airtight container and store in your fridge until you’re ready to use it. For best results, allow to come to room temperature or slightly chilled and then whip again before frosting cakes.
– What mixer attachment should I use for Buttercream? I’ve found that using a stand mixer is best for making buttercream. I like the paddle attachment to make the fluffiest buttercream. If you need to use a hand mixer, just beat, beat and beat until you have a fluffy frosting! I also like using a silicone spatula to scrape down the sides of the bowl. When I’m mixing at high speed, some of that classic vanilla buttercream gets thrown up on the sides and a spatula is the easiest way to get it back down into the bowl.
– What’s the best way to thicken runny buttercream icing? It’s easy to thicken runny buttercream icing – just add more confectioners sugar! Don’t overdo it though! Just add 1/4 of a cup at a time – mixing in between adds. You can also pop your bowl into the fridge for about 10 minutes to thicken up.
– How can I make Cream Cheese Frosting? To make Cream Cheese frosting, cut the butter in this recipe in half and add a block of cream cheese. That’s it! It’s easy to make! You can easily make this basic buttercream recipe into any type of flavor that you like. This recipe can easily become the best chocolate buttercream frosting as well! You can also flavor it by adding in the mix-in ideas above!

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