Buttercream Frosting Recipe
an easy recipe for American buttercream frosting, and options for hot weather. Great for cakes, cupcakes, to top cookies, and fill desserts with.
Servings: 2 cups
Ingredients
- 1 cup butter if making it in hot weather use vegetable shortening
- 4-6 cups powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons heavy cream
Instructions
- Beat butter until smooth add powdered sugar, vanilla, and heavy cream.
- Mix until smooth and creamy.
- If it's HOT outside and I don't want the icing to flop I either mix 1/2 butter 1/2 shortening or all shortening.
- Adjust powdered sugar if you add a lot of food coloring or extracts.
- For very white frosting, use all shortening, and add a few drops of Americolor white food coloring or a tiny drop of lavender/purple food coloring to offset the yellow in the butter to make it bright white.
Notes
There are different brands of shortening, some are thicker and heavier than others. Depending on what consistency you want, choose accordingly.
Crisco tends to be heavy and thick,
Walmart's store brand is light and fluffy.
There are also differences in butter, some stay thick and some are softer when whipped.
All these differences will affect the final outcome of your frosting.
I often make the frosting a day ahead of time along with the cupcakes, but pipe the frosting the day I'm serving the cupcakes.
Crisco tends to be heavy and thick,
Walmart's store brand is light and fluffy.
There are also differences in butter, some stay thick and some are softer when whipped.
All these differences will affect the final outcome of your frosting.
I often make the frosting a day ahead of time along with the cupcakes, but pipe the frosting the day I'm serving the cupcakes.