Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
Can be made ahead of time.
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Easy Buttercream
Cookbook
This is classic American-style icing, very popular at bake sales for the past fifty years. It’s a little denser and sweeter than Swiss Meringue Buttercream. It’s quick to whip up, and probably the most popular type of icing in this country.
Yield : 2½ cups, enough to frost 24 cupcakes
Ingredients
- 4 tablespoons unsalted butter, at room temperature
- 1 one-pound box (about 4 cups) confectioners’ sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 2 to 4 tablespoons milk
Directions
Using a hand-held electric mixer or a standing mixer fitted with a paddle attachment, cream the butter until fluffy, about 2 minutes.
On low speed, gradually beat in the confectioners’ sugar. Add the salt and vanilla. Beat in 2 tablespoons of the milk, adding more milk if needed to reach spreading consistency. Cover the surface of the icing with plastic wrap until you’re ready to frost the cupcakes.
© 2005 Sara Neumeier
Nutritional Information
Nutrients per serving
This recipe serves 24.
91 kcal
0 % daily value
0 % daily value
1 % daily value
4 mg
0 mg
0 g
19 g
0 g
19 g
5 mg
13 mg
1 g
2 g
0 % daily value
