Buttery Buttercream Frosting

Covers a 9×13″ sheet cake, a two-layer 8″ cake, or up to 24 muffins

Mini-muffin with buttercream frosting
Buttercream Frosting Stacked High
4 cups of powdered sugar, sifted
2 sticks of salted butter, room temperature
2-3 teaspoons of vanilla, almond, maple, or other flavoring
1-2 tablespoons of milk
1-3 drops food coloring, optional

1. Sift 4 cups of confectioner’s powdered sugar into your mixing bowl
2. Add softened butter
3. Add 2-3 teaspoons of flavoring
4. Add 1 tablespoon of milk
5. Mix on the lowest setting until the butter and sugar are incorporated; then increase to medium high
6. After one minute on medium high, stop the mixer and check the consistency and flavor. At this point your frosting may be a little dry. Add a teaspoon of milk, if needed, mix one minute, then check the consistency and flavor
7. Add food coloring, if desired, and mix on low only until the color is fully incorporated
8. Check the consistency and flavor, and adjust as needed

Lea in Blue ApronWe use real butter for the maximum flavor and texture that only dairy delivers. You could use a butter substitute, but we think margarine changes the taste to be more like canned frosting. Notice that the milk is listed in the ingredients as one to two tablespoons, and we add a full tablespoon at the beginning. Here’s the key to not getting your frosting too runny . . . add that second tablespoon a TEASPOON at a time, as needed. You may not need that full tablespoon to achieve the consistency you desire, and if you get your frosting too runny, it’s very difficult to recover that luscious texture! This frosting, by the way, doesn’t develop a hard crust.