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Easy Buttercream

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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 (% daily value)

This recipe serves 24.

91kcal (5%)
3mg (0%)
0mg (0%)
17mcg RAE (1%)
4mg
0mg
0g
19g
0g
19g
5mg (2%)
13mg (1%)
1g (6%)
2g (3%)
0mg (0%)
 

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