The easiest frosting ever, it's very rich and dense. I like to use it for cupcakes or to top simple, single layer cakes. —Erin McDowell
about 3 cups
(1 cup) unsalted butter, at room temperature
confectioners' sugar, sifted
1 1/2 teaspoons
(1/4 cup) milk or heavy cream, at room temperature
In This Recipe
In the bowl of an electric mixer fitted with the paddle attachment, beat room temperature butter until light and smooth, 1 to 2 minutes.
Gradually add the confectioners' sugar (to prevent it exploding upward when you turn on the mixer), and mix on medium-low speed to combine. Once all the sugar is added, raise speed to medium-high and cream until light and fluffy, 4 to 5 minutes.
Add vanilla extract or other flavoring and mix to combine. If using milk or cream, pour it in and mix just until incorporated. The buttercream can be used immediately or refrigerated in an airtight container.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.