This super easy buttercream has just the perfect level of sweetness and will quickly become your go-to frosting for cake decorating!
Today I’m sharing another recipe I made for Emily’s Birthday party – buttercream frosting! Although I definitely have a sweet tooth, sometimes I find frosting just a little too sweet for me. You know what I’m talking about, right? That frosting when you take a bite your tastebuds go – whoa nelly! That is sweet!! and not necessarily in a good way.
This buttercream has just the perfect level of sweetness for me and the addition of almond extract adds just a little something extra to make you say “hey, that is some pretty good frosting!” This was my first thought to myself when I tasted it and then continued to lick the spoon clean 🙂 I mean, that’s my job, right? To taste all of these recipes and make sure they are 100% fabulous for all of you! #bestjobever
Another great thing about this frosting is how fluffy it is. The 6 minutes of beating (stand mixer is a must here!) gives it a really fluffy and smooth consistency. This really helped when piping it onto the cupcakes. It was so much easier than when I use a lot of other buttercream recipes, which don’t call for as long of a whipping time.
If you have some cupcakes or a cake to decorate in the near future, you have GOT to try this frosting! You and all of your guests will love it, trust me!
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 tsp. vanilla extract
- ½ tsp. almond extract
- 4 cups confectioners sugar
- 2 Tbs. whole milk*
- Beat the butter in a standing mixer at medium speed for 3 minutes, scraping down the bowl if necessary
- Add the vanilla and almond extracts and beat until incorporated.
- Slowly add the confectioners sugar, 1 cup at a time, adding the milk after the first cup, until all 4 cups have been added. Turn your mixer to medium-high and beat for 3 minutes, until fluffy.
*Recipe adapted from I Am Baker