A couple days ago I shared with you a recipe for some amazing peanut butter buttercream frosting. T0day I thought I’d share the original buttercream frosting recipe. It’s quick and easy to do, and has always been a huge hit with all of my family.
To make this you are going to need the following ingredients:
1 cup shortening.
1 cup butter or margarine
1 tsp clear vanilla
2 lbs sifted powdered sugar
4 tbsp. milk
And here’s how to make it:
First you want to cream together your shortening and butter
Then add your vanilla. Stir well.
Next slowly add your powdered sugar, about a cup at a time.
Keep stirring all of the powdered sugar in until it is well incorporated. It could look a little dry at this point, but that’s alright.
Then add your milk and stir well.
The addition of the milk will make your frosting look light and fluffy.
And that’s it. You’re all done.
Once you’ve mixed your frosting add in 3/4 cup of sifted cocoa powder and another 1-2 tbsp. milk.
Crème de menthe buttercream:
Instead of the vanilla add some menthe extract, for a bit of added oomph add in some Andes mint baking pieces. (If you plan on piping with this frosting leave out the baking pieces.)
Make the same as the crème de menthe, but use peppermint extract instead.
Add in small amounts of strawberry puree- not too much because it will water down your frosting.
Peanut butter buttercream:
Substitute the peanut butter for the butter. Full details here.
Tips and tricks:
To color your frosting use gel colors, instead of regular food coloring. The gel colors won’t change the consistency of your frosting like the regular food colors will.
If you are planning on piping with any of these frostings don’t add any type of chips of baking pieces to your frosting, as this will not allow your frosting to come out of your tips.
Don’t be afraid to try different variations, this frosting is really versatile and forgiving.
Do you have a favorite version not listed here? I’d love to hear about it. Post a comment below and let me know your thoughts, and how it came out for you.
Until next time,