Buttercream Icing

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Member since 2010
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Serves | Prep Time | Cook Time

Why I Love This Recipe

Buttercream icing is my preferred icing to use when decorating cakes. I love how it oxidizes out the outside and stays creamy on the inside.

Ingredients You'll Need

1 lb. Unsalted sweet cream butter (softened)
8 c. powdered sugar
1 tsp. Madagascan bourbon vanilla
1/4 c. milk or cream


Cream butter.

Add powdered sugar one cup at a time

Add milk one tablespoon at a time until you get the consistency you want.

Add vanilla.

If you're not going to use it right away cover with a damp papertowel or plastic wrap.

To store overnight, I recommend vacuum-sealing it and refrigerating it.

Let sit out for a few hours before use after refrigerating.

For cream cheese frosting substitute 2 - 8oz blocks of cream cheese. Do not use low fat or fat-free cream cheese

Questions, Comments & Reviews

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