The Best Buttercream Icing

By rebecca78

This icing can stay out as long as butter can and remember, will act like butter as well. This is not a lard icing which is why it tastes so much better but butter melts and softens up easily. I leave out cupcakes/cakes for hours at my parties and they are completely fine at room temperature, creamy and lovely, just like butter. I have frozen it as well and there is no problem when it defrosts. Indeed, I freeze it on cakes all the time.

Ingredients

• 1 cup of good quality salted butter
• 3 teaspoons of vanilla (clear vanilla if you want a whiter color)
• 4 cups of icing sugar (confectioner's sugar)
• 4-5 tablespoons of coffee cream (18% and up) (whipping cream is fine)

Details

Servings 3
Preparation time 5mins
Cooking time 5mins
Adapted from thekitchenmagpie.com

Preparation

Step 1

Using room temperature butter, place it in your mixer bowl.

Using a paddle attachment, whip the butter until it’s creamy and fluffy.

Add in the icing sugar, one cup at a time, beating in completely, until all 4 cups are combined.

Add in the vanilla and whip again to combine.

Add in your cream. Less cream = stiffer icing. More cream – fluffier icing.