January 26, 2011

Buttercream Icing

I wanted a quick and easy buttercream icing recipe. This one fits the bill. It is rich and delicious. However it doesn't make a lot so to cover a cake you need at least 1 and a half batches. I am looking for a fluffier version now.

  • 1 cup (2 sticks) room temp butter
  • 2 1/2 cups confectioners suger
  • 1 tablespoon vanilla extract
Using an electric mixer, beat butter on med-high speed for 5 minutes, scraping bowl down as needed.

Reduce the speed of your mixer and add in the sugar gradually as each time becomes mixed together. Once it is all incorporated increase the speed to med-high and add the vanilla, mixing until incorporated. Whip at med-high until light and fluffy, aprox. 5 more minutes. Scrape your bowl as needed.

The buttercream can be stored in refrigerator, let set to room temp before using.

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