Homemade frosting. It' SO freaking easy, that I don't even bother dirtying up a mixer. Compared to canned frosting, homemade tastes better, it's cheaper, and you get the satisfaction of saying YOU made it from scratch.
When considering cakes or cupcakes, I usually make the frosting from scratch, and buy a cake mix from the store. Even though the cake isn't from scratch, the icing is SUCH a hit, that no one would ever guess the entire dessert isn't homemade.
The vanilla in the frosting can be substituted for other flavors, such as peppermint, almond, or lemon. This is one of those recipes that are fun to experiment with!
Notes:
(Because this is easy to master, but easy to screw up, too.)
1. DO NOT TRY TO SOFTEN THE BUTTER BY HEATING IT. The icing may turn out runny.
2. If the icing needs to be stiffer, add more sugar. If the icing needs to be thinner, add more milk.
3. If the butter and sugar get too clogged in the whisk, use a butter knife to gently release the globs.
4. 8 Tbsp = 1 stick of butter.
Btw:
I read up on the difference between "icing" and "frosting". It's a debated topic, but from what I've gathered,
Icing= thin, opaque, and runny
Frosting= thick, rich, and fluffy
When in doubt, just say "icing". People know what you mean.
...And now you know!
Okay. Enough prelude. ONTO THE RECIPE.....
Vanilla Butter Cream Frosting
Yields: about 2 cups
Ingredients:
8 Tbsp
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Butter, softened
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16oz
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Confectioner's Sugar
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1/2 Tbsp
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Pure Vanilla Extract
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1 Tbsp
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Milk
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Method:
1. In a medium bowl, use a wooden spoon to cream butter until there are no chunks left (or until chunks are nearly gone.)
2. Pour in vanilla and milk.
3. Briskly beat in confectioner's sugar a little at a time until icing is stiffened.
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| See? Easy. :-) |
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