It’s my birthday! I figure since cake will be involved, it’s the perfect day to share a recipe for buttercream icing.
I don’t discriminate when it comes to icing but if I had to pick just one, this would have to be it.
With simple ingredients and a cinch to whip up, it’s my go-to. The consistency is easy to control – add some extra liquid to make it spreadable on cakes, or add less liquid and make it a little stiffer for piping on to cupcakes.
It’s also more than just for cakes. Use it on cookies, inside macarons or eat it by the spoonful if you’re so inclined!
This recipe is made with salted butter since that’s usually what’s around in my house. If you go the unsalted route, be sure to add some salt.
- 1 cup butter
- 4 cups icing sugar
- milk or cream
- Cream the butter in a mixer.
- Add the icing and beat until incorporated.
- Add in the milk or cream until you reach the desired consistency. This can be anywhere from 4 to 6 TB.
- Add a splash or a few of vanilla.
- If your icing is too runny, add a little bit more icing sugar.
- If your icing is too stiff, add in some milk and cream, a little at a time.
- If you are using unsalted butter, be sure to add some salt when adding the sugar.