Buttercream Frosting
Buttercream Frosting
Author: The Blue Jean Chef, Meredith Laurence
Ingredients
- 1 cup unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 4 cups sifted confectioners sugar
- 1 to 4 tablespoons light cream
- Chocolate Buttercream: add 3 ounces bittersweet chocolate that has been melted and cooled.
Instructions
- Place the butter in the bowl of a stand mixer with the wire whip attachment or in a large bowl with a hand mixer and beat until it is light and fluffy, scraping down the sides of the bowl regularly. This should take at least 5 minutes. Beat in the vanilla extract.
- Sift the confectioners sugar to ensure there are no lumps at all. Add the sugar, one cup at a time, to the whipped butter, beating well between additions.
- Add the cream slowly until the right consistency is reached. For chocolate buttercream, beat in the melted chocolate.
- Store in the refrigerator, but make sure the frosting comes to room temperature before trying to ice a cake. Room temperature frosting will spread more easily. Also, give the frosting a stir before trying to ice your cake. That will also make it fluffier and easier to spread.
