Perfect Buttercream Frosting
This classic buttercream is delicious on cakes, cupcakes and cookies.
- 1 cup Challenge butter 2 sticks (salted, or unsalted)
- 1/4 teaspoon salt if using unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract best quality available
- 2-3 tablespoons heavy cream half and half or milk
In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth)
Add salt (if needed).
One cup at time, add 2 cups of powdered sugar, beating after each addition.
Add vanilla, and blend to combine.
Add about 1 tablespoon of cream, and continue beating.
Add the remaining 2 cups powdered sugar, one at a time.
Add an additional 1-2 tablespoons cream until desired consistency is reached. For the icing you'll be coloring and piping onto the cookies, you want the icing to be nice and thick, so you may not need to add the additional cream.
Continue to beat another minute or so. The frosting should now be smooth and fluffy.
For a delicious cream cheese frosting, replace one of the sticks of butter listed above with one (8oz.) package of cream cheese. Keep remaining recipe ingredient as listed.
I love the cream cheese version of this frosting for the cake, but would not suggest adding cream cheese to the frosting you plan to pipe onto the cookies, as it will likely be a bit too soft to hold its shape perfectly.
Calories: 180kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 31mg | Potassium: 3mg | Sugar: 24g | Vitamin A: 306IU | Calcium: 4mg | Iron: 1mg