Delicious Vanilla Buttercream Cupcake Frosting Recipes

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Steps:

• Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat the vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.

Steps:

• In large mixing bowl with paddle attachment (I use my Kitchen Aid mixer) beat together shortening and butter.
• Add vanilla and with mixer on low add your powdered sugar, one cup at a time, mixing after each cup is added. Scrape sides and bottom of bowl frequently.
• When all sugar has been added frosting will appear dry. Add milk, one tablespoon at a time until you get your desired consistency (2-3 tbsps of milk give me the desired consistency I need for piping). Increase mixer speed to medium/medium high and beat for 4-5 minutes.
• If not using right away or you have to step away for a few minutes cover the bowl with a damp cloth to keep frosting from getting too dry. This frosting can be stored in refrigerator for up to 2 weeks.
• For thin spreading consistency add 2 tablespoons light corn syrup or milk.
• For pure white frosting (stiff consistency) omit butter and substitute an additional 1/2 cup shortening for the butter and 1/2 teaspoon no color butter flavoring. Add up to 4 tablespoons light corn syrup or milk to thin for frosting cakes.
• For Chocolate Frosting: Add 3/4 cup unsweet cocoa or 3-1 ounce squares unsweetened baking chocolate, melted. Add an additional 1-2 tablespoons milk.