Basic Buttercream

I mentioned in my last blog that I do not like cream cheese frosting. I do not like it in a  box, I do not like it with a fox. 

Which  made some people go... so what do you use?

To be honest, most of the time, I dump one stick of a butter in a bowl and turn on the Kitchen Aid mixer and walk away. Then I come back, dump in a little powdered sugar, some vanilla and some whipping cream, a pinch of salt, turn on the mixer and walk away. Then I come back and keep dumping in powdered sugar and milk until it looks, spreads, and tastes right. It is not a science. So here is my attempt to write down and track what I do!

Basic Buttercream Frosting

5 tablespoons of softened butter

2-3 tablespoons heavy whipping cream

2 teaspoons pure/real vanilla extract

Pinch of salt

4-5 cups powdered sugar (I recommend Domino)

Milk

With an electric mixer, beat butter for 1-2 minutes. Add in 1 cup of powdered sugar, vanilla, and whipping cream. Slowly beat until well mixed. Alternately add powdered sugar and milk until it reaches desired thickness. Frosting should be thick enough to stick to the back of a spoon and hold it's shape, but thin enough that it is easy to spread on the cookies.

Though the beating sounds like madness, it was something I learned in the cupcake class that makes a big difference. Just whip that butter!!