Classic Buttercream Frosting

Submitted by erin.pavlicek

"This buttercream frosting can be used for cakes, cookies, and pastries. It can be modified with colors, flavorings, and the use of liqueurs. You will find it to be versatile, providing a gorgeous and delicious base for many baked goods. I use this recipe to frost my cookies and cakes. This recipe will easily frost 24 sugar cookies. It will also frost a four-layer cake between layers and on the outside providing full coverage on the top and sides."

 

• Ready In: 15mins
• Ingredients: 5
• Serves: 24

ingredients

• 2 cups salted butter (sweet cream)
• 1 tablespoon vanilla extract (pure)
• 1 tablespoon almond extract (pure)
• 1⁄4 cup heavy whipping cream
• 6 cups powdered sugar (pure cane)

directions

1. Assemble your ingredients making sure they are room temperature. I suggest setting out the butter and cream the night before.
2. Assemble your utensils. You will need one large mixing bowl, a set of measuring spoons, dry measuring cup, liquid measuring cup, soft spatula, a standard hand mixer.
3. With your hand mixer beat butter in a large bowl on high speed until creamy.
4. Add heavy cream and extracts (or liqueurs if desired). Beat on high for five minutes.
5. Add powdered sugar one cup at a time, beating on high until light and fluffy. Scrape the sides of the bowl to ensure an even incorporation of all the sugar. .
6. Your end product should be light and airy.
7. Frost your favorite cake, cookie, or fill your favorite doughnut or pastry.
8. FOR MOCHA OR CHOCOLATE:  Substitute 1.5 cups of powdered instant coffee of your choice, or powdered cocoa in place of 1/2 cup of powdered sugar. I use Hershey’s or Ghiradelli. Both work beautifully. You may also add a coffee or chocolate liqueur, both which are fantastic. Again, this recipe is very versatile. If you want a stronger and richer coffee or chocolate, you can add more powders or liqueurs to taste. Texture may vary slightly with additional ingredients. Use your discretion.