Homemade Buttercream Is Worth It
These days there are so many choices for frosting in a can, and they are much better tasting than they used to be! But taking the extra few minutes to make your own if you can is definitely worth the effort…the flavor is delicious and you can adjust the consistency for spreading or piping.
This is my basic buttercream recipe. From this base you can add spices, colors, juices, extracts, fruits and jams (the only limit is your imagination) to change the flavors to compliment your desserts.
I usually sift my confectioner’s sugar to get out any lumps out first. Beat the butter in a mixer until it is soft and fluffy, then add the confectioner’s sugar one cup at a time and mix until incorporated.
Finally, add the vanilla and the milk and mix for another two minutes, or until it is light and creamy. This should be the perfect consistency for most piping. Use a little less milk if you want a stiffer consistency, or a little more milk for a creamier consistency (which is better when spreading on with a knife or spatula). You are now ready to frost your dessert. 
It is that easy! Give it a try next time you bake a cake, or cupcakes (or anything that needs a delicious buttercream). You will love it!
Michele
Perfect Buttercream Frosting
A light, fluffy buttercream that takes only four ingredients and five minutes.
Ingredients
- 1 cup unsalted butter (2 sticks) - softened
- 4 cups confectioner's sugar - sifted
- 3 tsp vanilla
- 2 tbsp milk
Instructions
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In a large bowl, cream butter until it is fluffy. Add confectioner's sugar one cup at a time, mixing well after each addition.
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Once sugar is mixed in completely, add vanilla and milk and mix until soft and fluffy (another two minutes or so).
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For a stiffer consistency add less milk. For a creamier consistency, add more milk (one tbsp at a time).
