Buttercream frosting is so simple but it took me awhile to perfect the consistency. The key to making a good buttercream is 1)making sure the butter is soft enough…about the consistency of ice cream, and 2) beating the butter alone for about 5 minutes until it turns from a yellow to an off white color.
I didn’t take good pictures of this process…as I did it at about 11:30pm and was tired. Basically, you just beat the butter and then slowly add the remaining ingredients:
2 sticks butter (not margarine)
3-4 cups powdered sugar
1 tbsp vanilla
2 tbsp milk
I was making cupcakes and so I decided to pipe the icing to make them a little fancier.
I am using the pampered chef decorator…it has 5 tips that can be attached. This is the “open floral” tip, I believe.
You can just start on the outside edge and make your way into the center. If the icing is soft and smooth enough, it will be very simple.
Yum! You can refrigerate, but the icing will get pretty stiff of course.