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Monday, June 6

Vanilla Buttercream Frosting

This recipe is adapted from a Sprinkles Bakery’s recipe.

2 sticks butter (firm, but not cold)
1 pinch salt (only if you are using unsalted butter)
3 cups powdered sugar, sifted
½ teaspoon vanilla
½ teaspoon milk

In a standing mixer or with a hand mixer, beat butter and salt on medium speed about 2 minutes. On low speed, gradually add powdered sugar. When combined, add vanilla and milk. Beat until smooth and creamy. You desire to have a consistency similar to homemade ice cream. You may add milk 1 teaspoon at a time to create a thinner/spreadable consistency.

Tip: For a change, try adding ½ t. almond extract or coconut extract to the icing!

This amount will frost 1 dozen cupcakes.

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