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My Homemade Buttercream Icing

Cupcakes

Ingredients:

  • 2 Sticks Salted Butter
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Bag Powdered Sugar
  • 3-5 Tablespoons Heavy Whipping Cream
  • Salt

This buttercream is SO good and SO simple. It is truly my go-to recipe because it tastes great and is wonderful for piping. So let’s begin!

I do want to say that you can, of course, make this recipe whatever YOU want it to be. Tweak it to whatever flavor/consistency that you want. The only rule suggestion that I would like to make is that you use room temp butter (NOT WARMED) and only pure vanilla extract.

Trust me, I know that the imitation vanilla seems to be the same and it’s cheaper. And I know it can be annoying waiting for the butter to get to room temp, but it makes this recipe so much better if you can at least follow those two things.

Okay, to the actual instructions:

  1. Put the butter and vanilla into the mixer. Mix until smooth.
  2. Start slowly adding powdered sugar. I add approximately 1 cup at a time to somewhat maintain the dust cloud that powdered sugar gives off when mixed.
  3. Once the icing starts getting to a thick consistency, begin adding the heavy whipping cream. Only add 1 tablespoon at a time.
  4. Continue steps 2 and 3 until you have added all powdered sugar.
  5. Taste the icing and adjust as needed.

Additional Tips:

  • You don’t have to use salted butter, but I do prefer salted butter because it seems to tone down the richness of the icing. If you don’t have salted butter – or the icing is too sweet once you’ve mixed everything – that is fine. You can always sprinkle in salt at the end and then mix again.
  • You don’t have to add the entire bag of powdered sugar. I normally do, but most recipes only call for 5 cups. It is truly a personal call. I like it either way.

I hope you love this recipe as much as I do! Please let me know any suggestions any of you have to make this even better!