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What makes a buttercream frosting? A ton of butter and a boat load of confectioners’ sugar.

Buttercream is a fantastic frosting choice when you want to decorate. When you’re piping decorations on a cake, you need a frosting with a firm consistency that will hold it’s shape. And buttercream excels at this!

In fact, it’s my go-to frosting for all my decorating needs. It’s super, rich since it uses a lot more butter than other frosting recipes, and super sweet because it calls for a ton of confectioners’ sugar. But it’s so thick that it stays exactly where you put it and it pairs well with just about every dessert under the sun.

Want a recipe so you can see for yourself?

I made this recipe for the first time when I made my Strawberry Lemon Cake. And man did it leave an impression! Now, buttercream is wickedly sweet- which you already know if you looked at the recipe. But it’s number one super power is decorating. Which I took full advantage of with Strawberry Lemon Cake I made.

I used this buttercream recipe to make some really cool rosettes that I put on top of the cake for decoration. Admittedly, they weren’t the best looking frosting flowers out there. But, for a first attempt, them came out good enough.

Another cool thing I did with that recipe is I customized the frosting. I added other ingredients to the buttercream to change the flavor. How? I simply made the buttercream in my stand mixer and then divvied it up into two smaller bowls. To one I added lemon; to the other bowl I added strawberry. (What a surprise, given the name of the cake, huh?)

Are you ready to DIY? Excellent.

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Buttercream Frosting


Ingredients

Scale
  • 12 lbs Confectioners’ Sugar
  • 1 c Unsalted Butter
  • 1/4 tsp Salt
  • 1 dash Clear Vanilla
  • 1 dash Milk

Instructions

  1. Cream the butter until fluffy.
  2. Sift in half of the confectioners’ sugar and beat to combine.
  3. Sift in the second half of the sugar and add the salt. If the mixer is struggling, add a splash of milk and a touch of vanilla.

Notes

  • I know that 1 to 2 lbs of confectioners’ sugar is crazy. But follow the recipe and you won’t be disappointed.