Classic American Buttercream frosting. This recipe uses powdered sugar, butter, vanilla and milk. This is a great recipe for decorating and piping on cupcakes and cake.
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
3-4 cups confectioners (powdered) sugar, SIFTED
1/2 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
1 c. whipping cream
Dash of salt
Rounded 1/3 c. flour, sifted
1 c. butter, soft
1 c. sifted confectioners’ sugar, 2 for a stiffer frosting
2 tsp. vanilla
Mix cream, flour and salt until lumps are dissolved. Cook over medium heat while stirring continually with a wood spoon. Cook this mixture until thickened and it forms a paste like ball which pulls away from the sides of the pan easily. Allow the paste mixture to cool.
After the paste is cooled, whip. Add the butter and whip together. Add sugar and continue whipping. Add the vanilla and beat well.
This is a good frosting for those who don’t like too sweet frosting. In hot, humid weather this frosting tends to be too soft when beating. It will require refrigeration if not to be too soft.