I get asked a lot on how to make Home Made Frosting (or as I call it on my blog, "The Suzy Homemaker Way" - or SHM) so here is a quick tutorial.
Some things to keep in mind - this recipe will make more than what you would get in one of the store bought containers - depending on how much you need, you may have extra. And that's ok - Buttercream freezes well and can last up to 2-3 months if sealed tight and frozen.
- 1 cup softened butter (I like using unsalted sweet cream butter)
- 8 cups of confectioners sugar (Powdered sugar)
- 6-8 tablespoons of whole milk or whipping cream milk
- 2-3 teaspoons of vanilla, almond or other liquid flavoring (try mint!!)
- Food coloring (optional) - you can use the liquid drops, but the little containers of gel color gives the colors a much richer shade
Start with the softened butter, and beat until nice and smooth. Alternate adding cups of sugar and the milk and flavor. The frosting will be THICK - but make sure its not so thick that it is not spreadable. Thin out using 1 teaspoon of milk at a time until it is at your desired consistency.
This recipe makes about 3-4 cups of frosting.
On the thicker side of the spectrum, it is great for creating your crumb coat and plain buttercream tiers.
On the looser side, it is good for decorating cookies and using in pastry bags.
Get frosting happy and decorate!!
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