Homemade icing is the best! Not that I ever have, but I’m sure I could just eat it right out of the bowl, forget the cake!
Making your own basic buttercream frosting is super simple to make. Of course, grabbing a .99 jar from the store is slightly easier, but c’mon, it’s kinda bleh.
When preparing your frosting, it’s important to know what type of consistency your buttercream needs and that all depends on what you’re using it for.
- Used for decorations such as flowers with upright petals, like roses, carnations and sweet peas (If icing is not stiff enough, flower petals will droop)
- Creates your figure piping and stringwork
- If icing is not stiff enough, flower petals will droop
- Used for decorations such as stars, borders and flowers with flat petals
- Medium to thin icing is used for icing your cake
- Used for decorations such as printing and writing, vines and leaves
- 1 cup (1/2 pound) unsalted butter, at room temperature
- 3 cups powder sugar
- 1 Tbsp. vanilla extract
- Pinch fine grain salt
- Cut butter into chunks and place in a cold metal bowl
- With an electric mixer, beat butter on medium speed until it begins to have a smooh texture
- Turn the mixer to low and add 3 cups of powdered sugar and beat until well incorporated
- Increase mixer speed to medium and add vanilla extract, salt
If your frosting needs to be thinned out, add milk or water 1 teaspoon at a time.
This post is linked to Gluten-Free Homemakers Gluten-Free Wednesdays