In this post I want to show you how to make buttercream frosting. We will be making vanilla buttercream frosting for chocolate cupcakes. Of course youc an use it for any cupcake you want.
Buttercream frosting is, much as its name suggests, creamy. It complements any cake or cupcake you want deliciously.
This frosting is made with butter and a lot of confectioner’s or icing sugar. You will be beating it for awhile but be patient. It will pay off with a creamy frosting that does not have an overpowering taste of butter.
You really want the butter for this to be unsalted and at room temperature. The softer it is the easier it will be to cream. So, plan ahead and remove it from the fridge with time. The colder your kitchen the longer you will have to leave it out of the refrigerator.
This is how to make buttercream frosting successfully:
Makes about 5 ½ cups of frosting
1 ½ cups softened, unsalted butter
4 cups confectioner’s sugar
1 tsp. vanilla extract
Beat the cream for about 3 minutes until it is very creamy.
Add the sugar, a ½ cup at a time, and beat for about 1 minute after each addition. Be patient!
Once all the sugar is in the butter, add the vanilla and mix it in.
Your frosting is ready to use on any cake or cupcake of your choice. You can keep it in an air tight container for up to 10 days if you want.
2 TBS of frosting – CALORIES 100.29; FAT 6.91 grs (sat 4.37; mono 1.79; poly 0.25); PROTEIN 0.07 grs ; FIBER 0.00 grs; CARBS 9.99 grs; CHOLESTEROL 18.38 mg; IRON 0.00 mg; SODIUM 1.14 mg; CALCIUM 2.15 mg
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