Icing on the cake~When something good is added to another good thing.
A delicious, easy buttercream frosting.
According to Foodtimeline.org, butter icings, as we know them, first appeared in the 1918 edition of the Fannie Farmer cookbook. By the 1930’s bakers came to rely on these frostings because they were “quick, versatile, and foolproof.”
This buttercream certainly meets those criteria. In the bowl of a stand mixer, fitted with the paddle attachment, place the confectioner’s sugar and butter. On low speed, blend the sugar and butter together. Increase the speed to medium and beat for 3 minutes.
Add vanilla and whipping cream. Beat for another minute, adding more cream, if necessary, to attain a smooth spreading consistency.
Photo of iced cake
Vanilla Buttercream Frosting Recipe
By Published: March 13, 2013
- Yield: Frosts 12 cupcakes
- Prep: 5-6 mins
A quick, delicious buttercream frosting. Adapted from Gale Gand/Food Network
Ingredients
- 3 cups confectioner's sugar
- 1 cup unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 2-3 tablespoons whipping cream
Instructions
- In the bowl of a stand mixer, fitted with the paddle attachment, place the confectioner’s sugar and butter. On low speed, blend the sugar and butter together. Increase the speed to medium and beat for 3 minutes.
- Add vanilla and whipping cream. Beat for another minute, adding more cream, if necessary, to attain a smooth spreading consistency.
- Will frost 12 regular size cupcakes, (1) 8 " x 11.5" cake or an (1) 8" x 8" cake, generously.
[...] Sprinkle with confectioner’s sugar and serve. If you want to frost the cake with icing, check out my go to vanilla buttercream icing. [...]