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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Buttercream Frosting Recipe

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This recipe for Buttercream Frosting is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One recipe
4 oz. butter, at room temperature
3 cups icing sugar, sifted
3 to 5 tbsp. milk
1 tsp. pure vanilla extract
½ cup unsweetened cocoa powder (if making Chocolate Buttercream Frosting)

1 ½ times the recipe
56.5 grams butter, at room temperature
4 ½ cups icing sugar, sifted
4 ½ – 7 ½ tbsp. milk
1 ½ tsp. pure vanilla extract
½ cup unsweetened cocoa powder (if making Chocolate Buttercream Frosting)
Directions:
Directions:
Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tbsp. of the milk, and the vanilla.
Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tbsp. more milk if the frosting seems too stiff.

Makes 2 1/2 cups, enough to frost 24 cupcakes.

I found I had to do 1 ½ times the recipe for 24 cupcakes – 1 double layer cake

 

 

 

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