Buttercream Frosting for Cupcakes

in Diana's Recipe Book

Average Rating:  (total ratings: 10)

Servings: Makes 2 1/2 cups, enough to frost 24 cupcakes

Comments: This is a perfect frosting recipe when making pretty little cupcakes. If desired, just add 1/2 cup unsweetened cocoa powder to the frosting mixture to make chocolate buttercream frosting or for cute and fun cupcakes, tint the frosting with food coloring (I recommend the paste type of food coloring) and sprinkle tops with colored sugar or jimmies.

Ingredients: 8 tablespoons (1 stick/4 oz./113g) butter, at room temperature 3 cups confectioners' (icing) sugar, sifted 3 to 5 tablespoons milk 1 teaspoon pure vanilla extract Food coloring, if tinting frosting Additions: 1/2 cup unsweetened cocoa powder (if making Chocolate Buttercream Frosting)

Instructions: 1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. 2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff. Makes 2 1/2 cups, enough to frost 24 cupcakes.

Date: August 31, 2006

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