Buttercream Frosting

I’m not really much of a baker, but I’m working hard to fix that shortcoming.  My cakes and cookies tend to end up dry because I over baked them.  Baking is just so fussy and requires a lot more patience than I tend to have in the kitchen.  Add to that two small children and attempting to multi-task by making several recipes at once… yeah, it’s a recipe for baked goods disaster!

So last week I attempted these sugar cookie bars and they didn’t turn out.  The were dry (of course).  But the buttercream frosting was a success! Of course, I tweaked it and I’m sure that made all the difference.  I used all butter in the recipe, but I just had a tasting of a friend’s buttercream and she uses half butter, half shortening and it was fantastic! So take your pick.

This recipe makes a small batch. I prefer to start small and then double as I need. For a cake, I’d at least double this.

Buttercream Frosting
Ingredients
  • 1 stick butter, at room temperature
  • A pinch of salt
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 cups powdered sugar
  • 2½ Tablespoons milk
Instructions
  1. In the bowl of a stand mixer, beat butter until light and fluffy.
  2. Mix in vanilla, almond extract and salt.
  3. Add sugar, 1 cup at a time.
  4. Add milk and mix until smooth.

 

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