Hi everyone! I’m in the middle of baking cupcakes for my friend’s birthday party, but I realized I forgot to get a recipe for the buttercream icing. I need something quick and simple since I’m running short on time. Can anyone provide a straightforward recipe for buttercream icing that doesn’t require too many ingredients or steps? Thanks in advance!
BC is always going to be too sweet because it has more sugar than butter. I think that SMBC is easier than ABC and has a better structure. But it tastes a lot more like butter. The SMBC on Sugar Geek Show is great and not as much of a hassle as you might think. Also, King Arthur Baking Company makes a tasty version of chocolate ABC that takes a little more work but isn’t as sweet and crunchy. People really like ermine frosting, and it’s said to be less sweet and crunchy than ABC and less buttery than SMBC. I can’t wait to give it a try.
Ingredients:
- ½ cup unsalted butter (room temperature)
- 2 cups confectioners’ sugar (sifted)
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons milk
- Food coloring (optional)
Directions:
- Beat the butter in a mixer until smooth and fluffy.
- Gradually add the sifted sugar and mix until combined.
- Mix in the vanilla extract.
- Add the milk and beat for 3-4 minutes until creamy.
- Add food coloring if desired and mix until smooth.
I also have trouble achieving consistency with Swiss buttercream, so I understand your struggle. For American buttercream, try replacing most of the sugar with corn syrup. It reduces sweetness and grittiness, and it also allows you to adjust the consistency.
Edit— I got the idea to use corn syrup from here.