Flavor Ideas:
You may need to adjust the powdered sugar ratio depending on your flavor preferences and adjust the cream ratio depending on your texture preferences.Chocolate
Add 1/2 cup sifted unsweetened cocoa powderStrawberry
Add 1/3 cup seedless strawberry preserves and a few drops of red food coloringRaspberry
Add 1/3 cup seedless raspberry preserves and a few drops of red food coloringMocha
Add 1/2 cup sifted unsweetened cocoa powder and 2 teaspoons instant espresso powderChocolate Chip Cookie Dough
Use 3/4 light brown sugar in place of all powdered sugar, add 1 1/4 cups flour, and garnish with mini chocolate chipsChocolate Malt
Add 1/2 cup sifted unsweetened cocoa powder, 1/2 cup malted milk powder, and use 1/4 cup milk, plus more if neededPeanut Butter
Add 1 cup creamy peanut butter and reduce the powdered sugar to 2 1/2 cupsIrish Cream Buttercream
Use Bailey’s Irish Cream instead of creamKahlua
Add in 1/2 cup sifted unsweetened cocoa powder and 1/2 cup Kahlua in place of the creamMint
Add 1/2 teaspoon peppermint extract and a few drops of green food coloringNutella
Add in 2/3 cup Nutella and reduce powdered sugar to 2 cupsLemon (or any other citrus)
Add in 2 tablespoons lemon zest and 3 tablespoons lemon juice and increase powdered sugar to 3 1/2 cupsCoconut
Add in 1/2 teaspoon coconut extractCinnamon
Add 1 tablespoon ground cinnamonPumpkin
Add in 1/2 cup pure pumpkin puree and 1 teaspoon pumpkin pie spice, remove creamSalted Caramel
Add in 1/3 cup caramel topping and increase salt to 1 teaspoon, remove creamBest Buttercream
This makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost a 8 or 9-inch two layer cake.
Yield: 3 cups
Prep Time: 5 minutes
Total Time: 10 minutes
Prep Time: 5 minutes
Total Time: 10 minutes
Ingredients:
3 cups powdered sugar, sifted
16 ounces (2 sticks or 1 cup) unsalted butter, at room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons cream
16 ounces (2 sticks or 1 cup) unsalted butter, at room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons cream
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
STORAGE:
Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.
STORAGE:
Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.
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