I don’t know why it took me so long, but I finally learned how to make buttercream frosting this summer! I don’t make a ton of cakes, so I’ve always just defaulted to the frosting in a can. It’s always gross, and I’m always disappointed, so I decided to do something about it.
This is my go-to recipe!
- 4 sticks of softened butter
- 3-4 cups of powdered sugar
- 1-3 T water (optional)
- 1 t flavoring extract of choice (vanilla is a good basic)
This could not get any easier.
Start with your softened buter. I use salted butter because I think that little touch of salt adds contrast to the flavor. You could absolutely use unsalted, too. Cream it in a mixer with either the paddle or wire wisk attachment. I’ve done both and had great results both times. Start adding your powdered sugar half a cup at a time. Any more than that and you will have a big old mess.
Once the first 3 cups are added, check your frosting for flavor. I find that I am happy with the sweetness and texture at this point, but if you want to add more, go ahead! Add your flavoring of choice. Vanilla is my favorite, but you could change it up depending on your cake flavor. Once it is all mixed you are good to go! You may want to chill it a bit if you are working on a warm day, but otherwise everything should be fine. If you want a thinner frosting, add some of your water and continue mixing.
My favorite part about this recipe? It freezes beautifully! I rolled this batch up like I do with butter and stuck it in the freezer for the next time I need it! Who needs canned frosting? Not me, and now not you!
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