Basic Buttercream Icing Recipe

Weird huh?  I keep throwing recipes up here?  I needed a good simple Buttercream icing recipe.  This is one that doesn't need cooking, and can be done with a hand mixer, although your arm may get tired.

When you need 3000 calories a day for all the training you do on the trails, an extra cupcake is not a big deal.  In case you need a good, basic, simple cake or cupcake recipe, I've got you covered!

Oh and Buttercream can be made vegan by substituting Margarine and nut milk in.

The trick with Buttercream Icing, Frosting if you prefer, is that you do things gradually.  Loosey-goosey.  It is not baking, it is more "combining ingredients" and if you think that it is done, then great, it is!  If you think it is too tight or too firm, add more liquid, too loose, add more sugar.  

Remember, add your ingredients gradually!

Ingredients:

•     2 sticks of butter, at room temperature, softened
•     3 to 4 cups of confectioners sugar, sifted
•     1 teaspoon of vanilla extract - other extracts can be substituted such as peppermint if desired
•     2 to 3 Tablespoons of Heavy Cream or Milk
•     Optional - for chocolate icing, melt separately 3 squares Baker's chocolate
•     Optional - pinch of salt

Process:

•     Cream your butter well with a mixer.  The more you cream the butter, the more fluffy it will be
•     To the creamed butter add in slowly 3 cups of sifted confectioner's sugar.  
•     If a sweeter icing is desired, add up to 4 cups, however I found it to be perfect with 3 cups.
•     Add to the icing base 2 to 3 Tablespoons of Heavy Cream or milk.  I recommend 3 Tablespoons heavy cream.
•     Add to the icing base any flavoring such as your chocolate, vanilla, or peppermint at this time.
•     Mix well to incorporate as much air as possible.
•     This will be very stiff in the refrigerator so chill only when needed.
•     At room temperature, this icing will be soft and creamy.