Wednesday, January 4, 2012

Vanilla Buttercream Frosting

A staple for any baked good, from here so many other flavors are possible. Simple and delicious!

Vanilla Buttercream Frosting

  • 1 c butter, room temperature
  • 3-4 c powdered sugar
  • 2 tsp pure vanilla extract ( or 2 teaspoons vanilla bean paste (add more to taste)
  • 5 Tbsp milk (if doubling, you can use 1/3 cup milk)

  1. Mix together sugar and butter until they are blended and creamy. 
  2. Add vanilla extract and milk and continue to beat for another minute. 
  3. If desired, add more vanilla to taste, or more confectioners' sugar to make it stiffer.
Additional Notes:
**If you want a stiffer frosting that will hold its shape a little better when warm, substitue 1/4 c of the butter with 1/4 c of trans fat-free vegetable shortening.

Serves: Will frost 12 cupcakes

Freezer: store in the fridge 2-3 weeks or freezer up to 3 months. To use, bring to room temperature and re-whip prior to applying to cake or cupcake

Calories: 258 calories per serving

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