Page 425 - Cupcakes

BUTTERCREAM FROSTING

• • • • •

This is the basic frosting for many recipes in this book. Yes, it’s simple, but the
simple, pure flavors combine for a delicious taste. For a slightly lighter color, use
unsalted butter and beat it several minutes with the electric mixer to lighten it
further before adding the sugar.

MAKES 21½ CUPS, ENOUG½ TO FROST 24 CUPCAKES (2½-
INCH SIZE)
PREPARATION TIME: 5 MINUTES

8 tablespoons (1 stick) butter, at room temperature (see “the Cupcake Doctor
says”)

3 cups confectioners’ sugar, sifted
3 to 4 tablespoons milk

1 teaspoon pure vanilla extract

the Cupcake Doctor says...

For almond buttercream, add 1 teaspoon pure almond extract instead of
vanilla. For coconut buttercream, add 1 to 2 teaspoons coconut flavoring
instead of vanilla. For lower fat, use 4 tablespoons butter and increase the
milk by 1 or 2 tablespoons.

1. Place the butter in a large mixing bowl. Blend with an electric mixer on low
speed until fluffy, 30 seconds. Stop the machine and add the confectioners’
sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low
speed until the sugar is incorporated, 1 minute. Increase the speed to medium