Buttercream Frosting

This is a simple, uncooked buttercream frosting and is very easy to make. Frosting recipes often tell you to put all the ingredients in a bowl and beat them until smooth. Both the process and the results will be a lot smoother if you follow these steps. Use an electric mixer if you have one. For help with applying the frosting, see “How to frost a cake or cupcakes”.

MAKES ENOUGH TO FILL AND FROST AN 8-INCH TWO-LAYER CAKE OR 24 CUPCAKES

Ingredients:

½ cup (1 stick) butter or margarine, at room temperature

3 to 4 cups confectioners’ sugar

½ cup baking cocoa; optional, obviously, for chocolate frosting

2 tablespoons milk or cream

½ teaspoon vanilla

. . . . . . . .

Instructions: 

▪ Put the butter or margarine in a bowl and beat on low speed to soften it.

▪ Add 1 cup of confectioners’ sugar, the milk, vanilla, and beat on low until smooth. Repeat with the second and then the third cup of confectioners’ sugar.

▪ Continue to add confectioners’ sugar, a little at a time, beating it after each addition, until you have the consistency you want for frosting. It should be firm enough to hold its position and still soft enough to spread easily. Try lifting the beaters out of the bowl to create peaks of frosting and if they hold their shape, that is a good indication you have it right. As you get close to finishing, use a rubber spatula to scrape the frosting on the sides of the bowl into the mass, increase the mixer speed to medium, and make sure all the frosting is smooth and creamy.