"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

BUTTERCREAM ICING (FOR WEDDING CAKE CUPCAKES) Recipe

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This recipe for BUTTERCREAM ICING (FOR WEDDING CAKE CUPCAKES), by , is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John McCrosky

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 ˝ cup cocoa powder.

 

 

 

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