I just realized I’ve already shared two cupcake recipes (here and here), but never shared my butter cream frosting recipe! Nothing beats home made vanilla buttercream frosting. It’s 1000x better than the store bought version and once you’ve tried it, you’ll never go back.
You can keep it simple or add food coloring, like I did here:
She adores pretty cupcakes, in case you couldn’t tell. 😀
Pretty much all traditional vanilla buttercream frostings contain the same four ingredients: butter, powdered sugar, milk, and vanilla. The ratios are also similar. I think the most important aspect of exceptional frosting is ensuring your butter is at room temperature. If it’s too warm, you’ll need to add more powdered sugar to get to the desired consistency and your frosting ends up too sweet. If it’s too cold, you’ll end up with a big, ugly blob. Make sure your butter is truly at room temperature – it should yield when pressed (about 1-1 1/2 hours out of the fridge) – and you’ll end up with perfection.
I follow this recipe from Billy’s Bakery in Manhattan. There was a location around the corner from my apartment and whenever I had a craving, I’d take the short walk over. The cake was good, but the frosting was amazing.
- 1c (2 sticks) of butter, unsalted at room temperature
- 6-8c powdered sugar
- 1/2c milk
- 1 tsp of vanilla extract (I typically add closer to 2tsp – go with what you like)
- In a bowl of an electric mixture fitted with the paddle attachment, cream the butter (approx. 2-3min)
- With mixer on low speed, add 6c powdered sugar, milk, and vanilla until light and fluffy*
- Add remaining 2c to get to desired consistency if necessary
*Cover the stand mixer with a kitchen towel and mix the powdered sugar in 1c at a time. This will help minimize the mess all over your kitchen counters and floor.