Sunday, June 5, 2011

BEST Butter cream

I've posted this before, but it remains a topic of emails and friends' inquiries.

What is the recipe for the best butter cream frosting?

Memorize this ratio:

1 stick butter (room temp) to 1 1/2 cups powdered sugar to 1 tablespoon milk

(Cream butter and sugar first, then add milk.)

Now that you know the ratio, you can make as big a batch as you need. For a batch of 24 cupcakes, I would double it if I were spreading frosting with a knife, and triple it if I were piping the frosting out with a pastry bag.

As far as flavor is concerned, you can add vanilla (even better: vanilla bean paste!), mint extract, coconut extract, etc. (Use your own taste buds to know how much!)

When you need this recipe, it'll be right over there on our sidebar, along with a few other BESTS that we think you ought to have on hand.

love and cupcakes,


Bunny Wilson said...

Thanks for a great go-to recipe! If I were to add almond extract (my favorite flavor), how much should I add?

Bloom said...


I'd go with 1-2 teaspoons. Whenever I'm adding extract, I add about 1 tsp at a time, and taste. Almond sounds perfect!

Molly said...

I love the community you guys have created here! I don't often leave comments, but I had to thank you for this post. I have used your recipe a number of times now and you are right, it is perfect! I have also used Almond extract and it is very tasty. Thanks!

Alicia said...

This is my go-to recipe ever since you posted it! Love it! Thanks!

Mrs. Cropper said...

To any international readers:

It was brought to my attention that sticks of butter vary in size in different countries. Here in the states, a stick of butter is 4 ounces or 113 grams. I hope that helps!

Thanks, Janine!


toddnjoelle said...

I love to make buttercream frosting. I often add butter flavor. Yea weird I know, but it makes the frosting delish. I also use my stand mixer and let it whip for a long time. I love your recipe Anne.

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