Frequently, I am asked about my buttercream frosting, as if there is some big secret! Well, let me assure you, I use everyday ingredients and the instructions are quite simple.
Years ago, I was experimenting with several different frosting recipes that just weren’t yielding the results I was hoping for. Overwhelming powdered sugar taste, flavorless from shortening (it’s BUTTERcream!), or much too runny. I was frustrated!
What I really wanted was a smooth, buttery frosting with a lovely hint of vanilla. I got out my Kitchen Aid and started with a pound of butter, two pounds of powdered sugar, enough cream to ensure the powdered sugar didn’t fly everywhere, and a splash of vanilla. I also wanted to give it a good whip. My mom always used milk in her frosting, but a former boss had mentioned that she used cream, so my reasoning was if I was using cream, and whipping it A LOT, it may come out a little whipped-creamish? I figured I would mess with it, add more of this, less of that. But I didn’t have to. It was perfect!
This is now my go-to recipe for frosting cakes, decorating cookies, and more often than not, piping directly into my sweet children’s mouths!
My biggest recommendations for successfully making this frosting are to have a Kitchen Aid or other really heavy duty mixer and also to use powdered sugar made from pure cane (such as C&H), as brands containing beet sugar can create an off-odor in your final product.
*At times I need or prefer a frosting that is slightly less sweet. I’ve found that reducing the powdered sugar by half a pound is just right. If you do this, also reduce the heavy cream by one tablespoon.
Pipe, Spread, Fill, Enjoy!