It’s simple: You cheat.
I have been told over and over again that buttercream frosting is difficult to make. I will be completely honest here and say I don’t think I’ve ever made a true buttercream frosting because people keep scaring me away from it!
This recipe is my version of buttercream frosting – although I will say that I’m pretty sure it’s not a real buttercream frosting because this one is VERY easy to make.
Ingredients:
- 8 tablespoons of softened butter
- 4 1/2 cups of icing sugar
- 6 tablespoons of cream
- 2 teaspoons of vanilla
- Pinch of salt
Materials Needed:
Large bowl, measuring cups, measuring spoons, fork/electric mixer.
If you have an electric mixer, cream the butter in the mixer with the proper attachment. If you don’t, you can do it by hand with a fork. Either way, butter is so much easier to cream when it’s soft. Leave it out overnight and you’ll have it creamed and ready to go in no time.
Add 1 cup of sugar and mix until blended. Add 2 tablespoons of cream, and mix until blended. Keep going like this, alternating sugar and cream, until everything is mixed together. Make sure the sugar and cream are mixed well before adding the next cup or tablespoon.
If you prefer your frosting really sweet, you can keep adding sugar and cream until it’s the desired sweetness. Personally, I don’t like really sweet frosting, so this is the perfect amount for me.
Then stir in the vanilla and the salt.
Something to keep in mind: the temperature and humidity in your kitchen as you’re making this, will affect the frosting. So, once you have mixed the sugar, cream, and butter you may find that the frosting is too thick. If that’s the case, just as more cream – but only a teaspoon – and mix it in to the frosting. If it’s still too thick, keep adding the cream, but only a teaspoon at a time and mix it well before adding the next teaspoon.
Once it’s all mixed, refrigerate for at least an hour. The frosting will thicken. When you’re ready to frost your baked goodies, take it out of the fridge, stir it once or twice and it’ll be ready to use. Your cupcakes and other baked treats will thank you.
