Court’s Buttercream Frosting
Buttercream frosting is easy to make, but I like my recipe for its truly whipped rich yet light texture. You can also add food coloring to the frosting once it is made, and whip it until the color is well mixed.
We have our Covid Halloween party on Saturday, just us four. There will be no trick or treating for our household this year. So, I have been busy planning an amazing, memorable party for the last month or so.
One of the things I am making is Halloween cupcakes. Last week, I made googly eyes from fondant. Those dried very nicely. This morning, I made my glorious buttercream frosting. See, planning a party is all about time management. It is imperative that you do not wait until the last minute to start prepping. Often times, unexpected things will come up, and you want to be able to account for them. Of course, on this party I am only striving to impress my kids and husband. However, this is good advice to take with you in any situation–PLAN AHEAD! Half of the cupcakes will be Dracula cupcakes, the other half will be Frankenstein cupcakes. Don’t worry, I will share the finished product with you, when I get there!
Here is a fun tip! Many months ago I was making frosting and my husband was watching me struggle getting it into a frosting bag. He pulled a cup out of the cabinet and put the bag inside. It made it so much easier!
Court’s Buttercream Frosting
Equipment
- Stand mixer
Ingredients
- 1 cup butter room temperature
- 4 cups powdered sugar
- 2 tsp vanilla extract clear preferred
- 4 tbsp whole milk
Instructions
- Whip the butter well
- Add vanilla extract and continue whipping
- Alternate adding one cup of powdered sugar and 1 tbsp of milk
- Continue whipping until you have a frosting consistency
- If desired, add food coloring
