I debated about what recipe to share pondering which would wow you all with my culinary skills. But bottom line, I just discovered the most AMAZING frosting recipe and had to share it. If you have the right frosting you can make anything better. Case in point, this frosting made even the gluten-free cake it adorned completely edible. I’ve been making frosting since I was a kid when my Mom taught me how to make chocolate cake from scratch. And, my Dad is a baker. But I had NEVER made butter cream frosting before last weekend at our neighbor’s place. Something I will definitely be changing every chance I get now that I have this amazing recipe!
Butter Cream Frosting
1 cup salted butter, softened*
1 1/2 teaspoons vanilla extract
5 cups confectioner’s sugar
1/4 cup milk
Blend it all together with a hand mixer and spread on everything – or whatever you have on hand that calls for frosting.
*The recipe we were following called for half butter, half shortening but we didn’t have any shortening so we just used butter. So yummy without all the partially hydrogenated oils. Also, if you don’t have salted butter, then just add a pinch of salt. Whatever you do, don’t – and I repeat, DO NOT – use margarine. This is butter cream frosting and if you don’t use butter it will taste like… well, shit. (No one should ever eat margarine in my opinion but that’s not what this post is about…)
Enjoy! And remember don’t be stingy when licking the bowl – it’s just bad manners. Although trust me when I say you will be tempted!
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