Homemade Recipes

2 sticks unsalted butter (1 cup) 

3 cups confectioner's sugar (aka. powdered sugar) 

2 tsp vanilla extract 

2 or 3 tbsp milk

Place the sticks of butter in a large microwave safe bowl and heat for 20 to 30 seconds to soften them. Using an electric mixer, beat the butter with 1 cup of the powdered sugar. When the butter and sugar is thoroughly creamed, add the remaining sugar, plus the milk and vanilla extract. Beat for at least one minute on high speed. If the mixture becomes too thick to beat, add one more tbsp milk.

When the butter cream frosting is ready, you can either ice the cake with it immediately, or refrigerate it for later use. If you decide to refrigerate the butter cream frosting, cover the bowl well to prevent it from drying out and to keep the frosting from picking up odors from your fridge.



When you are ready to use it, just put it in the microwave for 20 seconds and then beat it for a minute with the electric mixer once more.

Tips:

You can alter the recipe to make chocolate butter cream frosting by replacing 1/2 cup of the confectioner's sugar with 1/2 cup cocoa powder. Add a cup of mini chocolate chips to make a really chocolaty treat. This is ideal to finish off a rich chocolate cake, or to decorate a simple vanilla cake.

To make mint butter cream frosting, replace the vanilla extract with 1/2 tsp mint extract. Add some crushed thin mints, and you have the perfect topping for chocolate cupcakes. Adding a few drops of green food coloring is optional.