Well, now that you’ve made the cupcakes… how about making some butter cream to frost them with? Try it in vanilla, chocolate, or chocolate-mocha. I am all about simplicity and fun. Life is too short not to try and enjoy it as much as possible.
Before I continue on with this recipe, I just want to make a special note: There are no substitutions for real butter. Yes, you can use margarine or buttery flavoured Becel and the recipe will work and taste great. You could even use shortening and artificial butter flavouring, which will make your frosting smell divine… just like fresh buttery popcorn at the movie theatre, but, the flavor and texture will not be there.
Moral to this story: if you want or need to use a substitution for the butter in this recipe; call it frosting not butter cream.
Directions:
Yield: 3 cups
- Put softened butter and icing sugar in a large bowl. Add vanilla and 1 tbsp of the milk.
- Blend on slow – medium speed of your mixer. (Careful, because icing sugar flies all over the place if you start out to fast….messy, messy, messy).
- Add the remainder of the milk 1 teaspoon at a time until you get a consistency that works for you. Don`t worry if you make it too thin or runny… you can always add more icing sugar.
Candra’s Notes:
This is as easy as 1, 2, 3. Just keep a couple things in mind. Make sure the butter is room temperature and add the milk a bit at a time until you get the consistency that works for you.
If you’d like to make chocolate butter cream, just add 3/4 cup of sifted cocoa with the icing sugar and increase the milk to an additional 1-2 tbsp. For chocolate mocha frosting, just substitute the additional milk with strongly brewed coffee.
Enjoy and have fun!
Ingredients:
- 1 cup of Butter, softened to room temperature
- 4 cups of Icing Sugar
- 1 tsp of Vanilla
- approx. 2 tbsp of Milk
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