Buttercream…what a magical word. It is such a great way to add a homemade touch to any sweet recipe. I have used this simple recipe for cakes and cookies, but I bet it would be heaven as a cinnamon roll topping too. Gosh, I’m sure it would even taste great on cardboard. Whip up a batch and you’ll see I am totally right…except maybe not the cardboard part…
recipe adapted from skiptomylou.org
Easy Buttercream Frosting
- 1 cup butter room temperature
- 1/2 cup whole milk
- 1 1/2-2 lbs powered sugar
- 1 tsp vanilla
- 1/2 tsp almond extract optional
- 1 pinch salt
In a stand mixer, cream butter. Add in milk and cream together.
Slowly add in powdered sugar, one cup at a time. Beat until smooth.
The amount of sugar varies with each batch. I use about 1 3/4 lbs.
Add in the extracts and salt.
This recipe can be stored in a ziplock bag or airtight container and be kept in the fridge for two weeks. Just remove and bring to room temperature before use.