terry's buttercream

In the olden days (or circa 1980), my Mom took a Wilton Cake Decorating class at the local department store. From that she learned a variety of techniques, and to this day she can decorate a cake like nobody's business. She also was given a buttercream recipe that has stood the test of time. It is probably the only frosting I truly love; while not a big frosting fan, I will eat it in certain iterations...namely chocolate and citrus varieties when it's not my mom's. For Xiuping's going away party, I made vanilla cupcakes with my mom's buttercream after trying, over the past few months, the various buttercream recipes available out there on the interwebs. More often than not, I've found those other recipes to be too rich, too buttery. Why? Because they call for an extra stick of butter! What the hell!? So here's my mom's recipe. Try it, love it, commit it to memory. It's the best one out there.

Buttercream Frosting
1 box of confectioners sugar (10X) - I recommend Domino brand, because then you don't have to measure. Otherwise, it's 3ish cups of powdered sugar
1 stick (1/2 cup) butter at room temperature
2-3 tsp flavoring - I recommend 1 tsp vanilla, 3/4 tsp-ish almond extract, 1 tsp butter flavoring
5-6 tbls milk/cream - anything from skim milk to heavy cream can work
  • Using your mixer, whip the room temperature butter for about 3 minutes on med-high, until there's a significant amount of air incorporated. Basically...until it looks bigger and fluffier than it did when you put it in the bowl.
  • Add your confectioners sugar, one cup at a time, and mix to incorporate. Do this slowly or 90% of it will wind up on your clothes/counter/face/ceiling.
  • Once the sugar is incorporated, add your flavoring and mix for 15-20 seconds.
  • Then, using a tablespoon, add one tablespoon at a time of milk/cream until your frosting reaches your desired consistency. For some people, this is thick. For others, it is a little softer. If you wind up going too soft, just add some extra confectioners sugar.
A few notes: During the months when it is not 8 billion degrees outside, you can store your cake with buttercream on the counter for a few days. When it's 8 billion degrees outside, I recommend keeping it in the fridge. If you refrigerate your icing and find that it firms up, mix a tablespoon or two of milk/cream in with a spoon to bring it back to life.

1 comment:

  1. This is the best recipe!! BTW, 1 stick of butter is 1/2 c, not 1/4 cup. Happy baking!

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