My wife loves buttercream frosting. By love, I mean that she would divorce me for someone who made or was made of buttercream frosting. So, when it came to whipping up some cupcakes for my daughter’s birthday party it was either purchasing it from a can or making some on my own. I decided to forgo the $1.50 and make some myself.

The result was surprisingly good. Unfortunately, the cupcakes they were intended for ended up as paperweights. Have to remember to use one stick of butter in the batter in the future.

Buttercream Frosting

Ingredients

• 2 cups confectioners sugar, sifted
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tsp. vanilla extract
• 2 tbsp. milk or light cream

First, beat the butter with an electric or hand mixer until smooth. Next, add the vanilla extract. Then comes the sugar. With the mixer on low speed, gradually add in the sugar until well blended. Don’t worry, the mixture will be a little stiff as you combine the ingredients.

When the sugar is well blended you will then add the milk, one tablespoon at a time. Though you wouldn’t think it’s a large quantity of milk, two tablespoons really changes the consistency of the mixture. As you continue to mix for 3 to 4 minutes the frosting will become light and fluffy. I’m sure Alton Brown could describe what breaks down in order for this to happen.

After you get the frosting to the consistency you like you can then add various items, such as candy pieces or food coloring. When it comes to food coloring, only add a few drops at a time and stir until completely blended. Add additional drops for a darker color.