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Basic Buttercream Frosting with Variations recipe

If you’re looking for a good basic buttercreamfrosting with easy variations on flavor, look no further!

Recipe: Basic ButtercreamFrosting with Variations

3 cups powdered sugar1/3 cup butter or margarine1 1/2 teaspoons vanilla extractAbout 2 tablespoons milk

  • With an electric mixer at low speed, mixthe powdered sugar and butter together. Once combined, add vanillaand milk. Increase speed of mixer to medium and beat for 1 to2 minutes or until smooth and of spreading consistency.
  • To frost a cake, first brush away anyloose crumbs from cooled cake. If frosting layers, place thebottom layer rounded side down on a plate. Spread about 1/3 cupof frosting to with 1/2-inch of cake’s edge. Place the top layerrounded side up. Coat the side of the cake first with a thinlayer of frosting to seal in the crumbs, then frost the sidemaking a rim about 1/4-inch high around the top. Finally, spreadremaining frosting on top, just to the frosting-made rim.

    Frosts a 13 x 9 x 2-inch cake or fillsand frosts two 8 or 9-inch cake layers.


    Browned Butter Frosting: Heat butter (not margarine) over medium heat untildelicate brown; cool. Mix melted butter with the powdered sugar.

    Cherry Buttercream Frosting: Stir in 2 tablespoons drained, chopped maraschinocherries and 2 drops red food coloring (optional).

    Citrus Buttercream Frosting: Omit vanilla. Substitute lemon or orange juicefor the milk. Stir in 1/2 teaspoon grated lemon peel or 2 teaspoonsgrated orange peel.

    Cocoa Buttercream Frosting: Stir in 2/3 cup baking cocoa into powdered sugar,and increase the butter to 1/2 cup and milk to 5 to 6 tablespoons.

    Maple-Nut Buttercream Frosting: Substitute 1/2 cup maple-flavored syrup for thevanilla and milk. Stir in 1/4 cup finely chopped nuts (toasted,if desired).

    Peanut Butter Frosting: Substitute peanut butter for the butter. Increasemilk to 1/4 to 1/3 cup.

    Cook’s Note: A good frosting has a smoothconsistency that holds swirls, but is still soft enough to spreadon a cake without running down the sides. Buttercream frostings,when too thick, can pull and tear the cake’s surface. Thin afrosting that’s too thick with a few drops of water or milk.

    Vanilla Cupcakes Recipe with Buttercream Frosting – The Cupcake Project

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