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Here you'll find recipes and techniques that have worked well for me, as well as new ones. I'm still learning too!

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Buttercream Icing Recipe

Buttercream Icing Recipe

Oh my gosh! This buttercream recipe is so rich and delicious that you'll want to lick the bowl clean (I have actually had to fend off the little one over the beaters). You can change up the flavors and colors any way you want. The possibilities are endless!

You can whip this up in about 10 minutes!

What you'll need is: 

  • 2 sticks of softened butter
  • 2 teaspoons of clear vanilla extract
  • 1 teaspoon of butter extract
  • 4 or 5 tablespoons of heavy whipping cream (or milk will work too) 
  • 4 1/2 cups of powdered sugar
  • Pinch of salt

Place the butter and the extract in a large mixing bowl with a pinch of salt.

 

Butter, extracts and a pinch of salt.

Butter, extracts and a pinch of salt.

Mix well with beaters, until the butter has softened a little.  

 

Softened butter

Softened butter

Once that's complete, start adding in the powdered sugar a half a cup at a time. Mix well before adding the next half cup of sugar. If you dump it in all at once, you'll end up with a powdered sugar shower.

 

Adding sugar and cream

Adding sugar and cream

After adding about half of the sugar in, you'll notice that the icing is getting a bit hard to mix. Add in 2 tablespoons of the heavy whipping cream or milk, and continue mixing a half a cup at a time. 

When you have added the last or second to last half cup of sugar, add the remaining cream or milk and incorporate well. If you find your icing is still a bit too thick, add a tablespoon of cream or milk at a time until it's at the consistency that you like. 

 

 

Finished Buttercream icing.

Finished Buttercream icing.

And that's it. It's pretty easy to make.

Note:

This icing will melt in heat, so make sure it's not going to be used anywhere too hot. If you are going to an outdoor even I recommend replacing at least half of the butter with vegetable shortening. Icing made with shortening will crust up and hold together better in the heat. I prefer the taste of butter better, so this is the one I usually use, but being in Louisiana, I've had to mix it with shortening plenty of times. Also. if you need a true white icing, use all shortening instead of butter.

And there you have it! Buttercream icing.

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