Butter Cream Icing Recipe

butter cream icingIn a couple of days, I will be posting a recipe for a Brazilian Mother's Day cake. I usually use a lemon meringue icing for this type of cake. However, due to a lack of open space in our refrigerator, I needed an icing that would stand up better to room temperatures. So I tried it with this butter cream icing instead.

If you don't like the idea of using store bought icing for your cakes, try this butter cream frosting recipe. It serves as a base vanilla icing but you could tweak it to make other flavors as well. For example, you could add a teaspoon of lemon extract to make lemon icing. I have also used it with almond extract and hazelnut syrup.

Recommended Equipment:
stand mixer

1 cup butter, room temperature
3 cups confection sugar
2 tspn vanilla extract
2 tbsp milk

  1. Using a stand mixer, cream the butter and vanilla extract.
  2. Gradually, mix in the confection sugar.
  3. Beat in the milk. If the consistency of the icing is too thick at this point, feel free to add a little more milk to achieve the texture that you need.
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1 comment:

  1. What if its too thin? How would we thicken it up just a little?


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