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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Wedding Cupcake Buttercream Recipe

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This recipe for Wedding Cupcake Buttercream is from Charlotte's 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 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla
1 teaspoon vanilla extract
1 to 2 tablespoons of whipping cream
Directions:
Directions:
In a large bowl, with the hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another three minutes.

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

Scoop into a piping bag and pipe decoratively and cupcakes, or spread onto cupcakes as desired.


Tips:

This recipe doubles or triples well.

There is no need to sift the powdered sugar, unless you’re worried that your sugar is quite lumpy.

Do not try to replace the butter with margarine or shortening it doesn’t work out well.

Add in color, if desired. Use gel paste instead of liquid food coloring, then you’re not messing with adding additional liquid to the perfect consistency of the frosting. Gel paste is sold in craft stores and baking supply shops.

 

 

 

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