I love cake. Not only is cake tasty delicious by itself, but it is a wonderful vehicle for one of my favorite things: frosting. I'm particularly partial to buttercream icing. It's whipped up butter and sugar with a little flavoring. What could possibly be better than that?
This recipe is based off of the Wilton buttercream icing recipe that my grandmother taught me to use when I first started decorating cakes. The Wilton recipe calls for a using mixture of half shortening and half butter, but I prefer to use all butter for my frosting. It makes the icing a little more cream colored, but I am all for sacrificing a little prettiness in the name of taste.
I love homemade buttercream icing because it is nice and sweet without having the sickeningly sweet taste that store bought frosting can have. It is also super simple and easy to whip up a batch and it keeps well in the fridge. To use it after you have refrigerated it, just let it warm up a bit and then whip it up again by hand or with a mixer. I always have bags of powdered sugar and sticks of butter on hand because you never know when you may need some icing.
- 1 cup butter
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 4 cups powdered sugar (about 1 lb.)
- 2 Tbsp. milk
- Cream butter in mixer with vanilla and almond extract
- Mix in powdered sugar one cup at a time
- Stir in milk to achieve desired consistency
Tips and Tricks
- I use butter so this recipe has a slight cream color instead of a true white. I don't mind because I prefer the taste, but if you want a true white icing you can substitute Crisco and butter flavoring
- To thin icing for spreading on a cake add 3-4 extra tablespoons of milk