basic buttercream

since m made dinner, my contribution to the meal was dessert. since i am using a cakemix, i decided to make homemade frosting. now, i’m not a fan of icing because it tastes too much like eating sugar but what i do love is buttercream frosting!

most buttercream recipes were packed with butter and eggs. so i was pleasantly surprised to find THE most basic recipe for buttercream by cake decorator, colette peters — AND — that the recipe even offers an alternative to using margarine. most chefs refuse to acknowledge the word!

anyhoo, this buttercream was yummy – just too sweet for my taste. i believe the recipe was for buttercream icing with 2 pounds of confectioners sugar but if you like buttercream frosting – like me, use just 1 pound of sugar. i can’t wait to try this recipe again … but next time i’ll use less sugar and maybe i’ll add a different flavor!

Ingredients

  • 1 cup unsalted butter or margarine, room temperature (use vegetable shortening when pure white icing is needed)
  • 1/2 cup milk, room temperature
  • a pinch of sea salt
  • 2 teaspoons vanilla or other desired flavoring
  • 1 pound confectioners’ sugar

Preparation

Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9 by 13-inch sheet cake or 2 (9-inch) layers.

________________________________________________________________________________
original recipe courtesy of Colette Peters from Cooking Live – Basics of Celebration Cakes: Basic Buttercream Recipe

check out Colette Peters company, Colette’s Cakes

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