The Best Buttercream Frosting Recipe Ever
Me: I have to buy frosting for my cupcakes.
Chaz: You have to WHAT?!
Me: Buy frost-… oh… you look angry.
Chaz: MAKE the damn frosting.
Me: I know. But it’s work!
Chaz: Amber!
He was right, of course. I made the damn frosting.
- 1 cup butter, softened (I used a package of Plugra)
- 6-7 cups powdered or confectioner’s sugar*
- 1/4 tsp. salt
- 6-9 Tbsp. milk
- 2 tsp. vanilla (Nielsen-Massey brand… it is so much better than everything else!):
In a large bowl, cream the butter until it is very fluffy. (Now is the time to add food coloring if you want it. Don’t wait until the end; you’ll overmix the frosting and the butter will start to melt and make mush out of everything.)
Add part of the sugar and salt and beat it again.
Continue adding the sugar and milk in small batches, alternately, while beating it until very fluffy.
Stir in vanilla.
*I wanted a towering mound of frosting on each cupcake, so I cut the sugar to 4.5 cups. This made the frosting more buttery and less sweet, and I was able to heap on the icing without an over-kill of sweetness.
