Perfect 6 Minute Buttercream

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buttercream2 Don’t you love homemade butter cream frosting?

It’s just so yummy. I could sit and eat a bowl (if I would not get sick, lol).

If you a stuck in the rut of just using canned frosting you are really missing out. Sure, it’s easy to use, but it’s no where near as good.

And to be honest Buttercream is easy to make and only takes about 6 minutes.

With homemade frosting, no one will be the wiser that the cake was from a box mix ;).


 

Yields 10-12

Perfect 6 Minute Buttercream

Perfect 6 Minute Buttercream

6 minCook Time

6 minTotal Time

Save Recipe

Ingredients

  • 1/2 cup softened butter (salted or unsalted, depending on your preference)
  • 4 cups/one pound powdered sugar
  • 2 tsp vanilla extract
  • 3-5 tablespoons milk or cream

Instructions

  1. Add softened butter into your stand mixer or bowl
  2. Beat butter on medium to high in stand mixer or with a hand mixer for 3 minutes until fluffy
  3. Just before the end of 3 minutes add vanilla and 3 tablespoons milk to butter, keep beating
  4. Reduce to medium low or medium
  5. Slowly pour in powdered sugar and continue beating for a total of 3 more minutes on medium moving up to high speed as sugar is incorporated.
  6. If you want to add in food coloring, add in while it is beating that last 3 minutes.
  7. If frosting is too stiff add in more milk 1 tsp at a time and beat until combined.
  8. Spread on cake or cookies
  9. To store place butter cream in an airtight container and store in refrigerator for 2-3 days.
  10. Bring to room temp prior to frosting.
http://www.frugallivingmom.com/perfect-6-minute-buttercream/

 

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Comments

  1. Cindy says

    I use to make it all the time and then got lazy and used bought and forgot how to make it. I prefer the homemade and was looking for a good recipe. Thank You

  2. Samantha Olvera says

    How much does this recipe makes… i need to frost 100 cupcakes and decorate a smash cake. how much should i make like batches

  3. Rayeketta says

    i made this frosting and it came out wonder. Thing is. ITS SUPER SWEET. How can I dial down the sweetness a bit? I was thinking of adding whipped Cream to it.

    • jlpenner says

      You know.. I’m sure they would be ok for a short period of time. But with butter and other dairy products, it’s probably best to store in the fridge.

  4. Tina says

    Perfect recipe! Not too sweet, and SUPER easy…PERFECT for someone like me that doesn’t want to spend all day getting frosting just right!!!

  5. Bethany says

    It could just be my phone. But I’ve reloaded this page a few times and there’s an ad directly over the recipe. just incase you wanted to look into it. I’ll look up the recipe on my computer instead

    • jlpenner says

      sure… I recommend the gel kind, not the liquid. A would start with a drop or two and then work up to the color you want.

  6. Kristen says

    I made it and it is really runny, did I do something wrong? Is there any way I can fix it or do I have to start over with less milk?

    • jlpenner says

      hmm… I have not idea how it would get runny. If it where me and that happened I would probably just use it as more of a glaze.

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