Buttercream Frosting

Name: Buttercream Frosting
Ingredients: 1/2 cup unsalted butter , softened, cut into cubes (125 mL); 3 1/2 cups confectioner's (icing) sugar (875 mL); 1/4 cup milk , preferably whole (50 mL); 2 tsp almond extract (10 mL)

Chef

George Geary

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Cookbook

The Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies

Published by Robert Rose

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This image courtesy of Joseph DeLeo

The food processor makes the creamiest and smoothest frostings! You don't even have to sift the confectioner's sugar.

CostInexpensive

Total Timeunder 1 hour

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, vegetarian

Equipmentfood processor

Five Ingredients or LessYes

Taste and Texturebuttery, creamy

Ingredients

1/2 cup unsalted butter, softened, cut into cubes (125 mL)
3 1/2 cups confectioner's (icing) sugar (875 mL)
1/4 cup milk, preferably whole (50 mL)
2 tsp almond extract (10 mL)

Instructions

In work bowl of a food processor fitted with metal blade, process butter until smooth, about 30 seconds. Scrape down bowl. Add confectioner's sugar and process until it just begins to gather, about 15 seconds. With motor running, drizzle milk and almond extract through the feed tube and process until smooth, about 30 seconds.
If you would like to use this as a glaze you can add additional milk to thin the texture. For a stiffer frosting add additional confectioner's sugar after adding milk.
Variations:
Add 1 cup (250 mL) toasted sweetened coconut flaked for a flavorful frosting. Use the same amount of vanilla in place of almond extract for vanilla buttercream.