Everyone needs a good buttercream frosting recipe. Here's yours! This recipe is from my cookbook, Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts.
- 1 cup 2 sticks unsalted butter at room temperature
- 3 cups confectioners’ sugar sifted
- 1 to 2 tablespoons heavy cream
- 1 tablespoon pure vanilla extract
- ⅓ cup sprinkles optional
- With an electric mixer on medium-high speed, beat butter for 1 minute, or until creamy and soft. Add confectioners’ sugar, 1/2 cup at a time, beating to incorporate after each addition.
- Gradually beat in heavy cream until smooth.
- Scrape down the sides of the bowl with a rubber spatula. Add vanilla — and sprinkles, if using — and beat for 1 minute more, or until soft and fluffy. Use immediately or refrigerate, covered, for up to 5 days.
- You can swirl sprinkles into buttercream before frosting your treats, or frost first and then arrange the sprinkles on top.
Chocolate Buttercream Frosting
- After incorporating the confectioners’ sugar, add 8 ounces melted and cooled semisweet chocolate (or bittersweet or dark chocolate, if you prefer) to the mixture and beat until soft and fluffy. Then add cream.
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