Saturday, December 30, 2006

Basic Sweet Buttercream Frosting


-1/2 cup unsalted butter, at room temperature

-2 cups sifted powdered sugar

-2 tablespoons milk

-1 teaspoon vanilla


Beat butter until creamy, about 30 seconds. Add powdered sugar, milk and vanilla, and beat on high until light and fluffy, about 5 minutes.

Note: To make the frosting chocolate, substitute 1/4 cup cocoa powder for 1/4 cup of the sugar.

Yields enough to frost 12 cupcakes generously. Leftover frosting will keep for up to a week in the refrigerator.

*The key to a quality buttercream frosting is to beat the living day lights out of all the ingredients. The recipe calls for 5 minutes, and I would do it for more. And don't freak out like I did when you taste the frosting. A few hours after preparing it, the vanilla had infused the butter, and it tasted just great on the cupcake.

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