As promised, I said I would share. Here is my recipe for Buttercream icing.
Divinity served whether it be decorating a cake or cupcake…anyone can do this. My granddaughter aka Bubba, is 3 years old and she loves to help me, truth be told she loves to lick the beater afterward…lol! It can be flavoured or coloured to match your theme very easily.
Makes about 2 cups
1/2 c. unsalted softened butter
2 1/2 c. powdered sugar
1/2 tsp. kosher salt
1 tbsp. plus 1 tsp. 2% milk (or for a real treat use 10% cream!!)
1 tsp. pure vanilla extract
1/2 tsp. fresh lemon juice
Using a mixer, cream the butter & salt for about 30 seconds and then add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl. Add the rest of the powdered sugar, the vanilla, and the lemon juice and beat until combined. Scrape down the bowl again. Beat on high speed for 5-6 minutes or until the frosting is fluffy.
I have also left it out at room temperature overnight (if I was going to use it in the morning) and it was just fine. Make sure and stir the buttercream well though before using to get the air bubbles out of the frosting.
This will easily top one dozen cupcakes.Read More