Traditional Buttercream Frosting

There are many different recipes for buttercream frosting. I love frosting and could eat it straight out of the bowl. I especially like it on cupcakes and cakes, even cookies. We use a lot of swiss buttercream here at Candiland, but I wanted to share the traditional recipe made from butter and confectioners sugar.

 

Candiland Dessert Buttercream

Recipe include:

2 sticks of room temperature unsalted butter

5 cups of sifted confectioners sugar

1 teaspoon of vanilla extract or vanilla bean paste

1/4 cup of milk or heavy cream

1/4 ts salt

 

Directions:

Place the 2 sticks of room temperature butter in a mixing bowl or stand mixer

Beat with paddle attachment until creamy.

Add vanilla, (or any flavoring)

Start adding sifted confectioners sugar a little at a time.

Add salt

Continue to alternate cream with sugar.  Using cream verse milk will make it lighter and fluffier as its whipped

 

This should yield 18 cupcakes or frost an 6 – 8″ cake.

Buttercream pictures for Candiland Dessert co.