Buttercream Frosting
Ingrediënten
Makes: About 1½ Cups; Enough For The Top And Center Of A 2-Layer Cake, Or The Top Of A 13" × 9" Cake, Or To Thinly Frost 12 Cupcakes
- 4 tablespoons unsalted butter at room temperature
- Pinch of salt
- 2 cups confectioners’ sugar sifted
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract if desired
- 3 tablespoons heavy cream
Instructies
- Place the butter in a medium-size mixing bowl, and blend with an electric mixer on low speed until smooth, about 1 minute.
- Add the salt and about 1 cup of the sugar, and blend on low until coarse crumbs form.
- Add the vanilla and almond extract, if using, along with 1 tablespoon of the cream, blending on low.
- Add ½ cup of the sugar and another tablespoon of cream, and blend on low until smooth.
- Add the final ½ cup sugar and the last tablespoon cream.
- When smooth, increase the mixer speed to medium-high and blend for 30 seconds to lighten the frosting.
- Frost your favorite cake, or store, covered, in the refrigerator for up to 2 days.
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