Description
A simple recipe for making both vanilla and chocolate buttercream icing, perfect for cupcakes.
Ingredients
- For Vanilla Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For Chocolate Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- For Vanilla Buttercream: Beat softened butter until creamy.
- Gradually add powdered sugar, alternating with milk. Beat until smooth and fluffy.
- Stir in vanilla extract.
- For Chocolate Buttercream: Beat softened butter until creamy.
- In a separate bowl, whisk together powdered sugar and cocoa powder.
- Gradually add the sugar mixture to the butter, alternating with milk. Beat until smooth and fluffy.
- Stir in vanilla extract.
- Adjust consistency with more milk or powdered sugar as needed.
Notes
- Ensure butter is at room temperature for best results.
- Sift powdered sugar and cocoa powder to avoid lumps.
- For a lighter texture, use a hand mixer or stand mixer.
- Add food coloring if desired for colored icing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert Frosting
- Method: Mixing
- Cuisine: American