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BUTTERCREAM ICING (FOR WEDDING CAKE CUPCAKES) Recipe

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This recipe for BUTTERCREAM ICING (FOR WEDDING CAKE CUPCAKES) is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, 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:  
3 c. powdered sugar

1 c. butter, at room temperature

1 tsp. vanilla extract

1 to 2 tbsp.heavy whipping cream
Directions:
Directions:
In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.

Scoop into a piping bag and pipe onto cupcakes, or spread onto cupcakes as desired.
Number Of Servings:
Number Of Servings:
yields 12 cupcakes
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This recipe doubles or triples well.
Do not try to replace the butter with margarine or shortening- You won’t be happy.
Add in color, if desired. I like to use colored gel paste instead of liquid food coloring- then you're not messing with adding additional liquid to the perfect consistency of the frosting.
For chocolate icing, add ½ cup cocoa powder.

 

 

 

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