
Butter Cream Icing is usually a fan favorite for cakes, cupcakes and even cookies. This recipe is very versatile in that with adding extracts the flavor profile can quickly be changed . The butter cream is fabulous as is, but adding extracts takes it to another dimension.
Butter Cream Icing
Ingredients
- 1 1/2 cup softened butter
- 3 teaspoons vanilla extract
- 1/2 teaspoon salt
- 6 cups sifted powdered sugar
- 2-3 tablespoons Heavy cream
Instructions
- Add soften butter, vanilla, and salt to mixing bowl. Mix until the butter is smooth and the ingredients incoporated.
- Add 2 cups of powdered sugar and 1 Tablespoon of heavy cream. Start off on low speed ( to prevent powder sugar cloud)
- When the powdered sugar is incorporating into the butter, add two more cups of powdered sugar. Follow with another 1 Tablspoon of heavy cream and then the remaining 2 cups of powdered sugar.
- Mix the icing until you get the consistency needed. You might need to add more powedered sugar if it seems thin or add a splash of cream ( very small- 1/2 tsp) at a time if is is to thick.
Now that you have the base recipe, you can add many different flavors.
Other Flavors for your Butter Cream Icing:
Vanilla Almond:
This reminds me of a wedding cake.
To obtain this flavor add 1/2 teaspoon of almond extract. Almond extract is a strong flavor, so I would recommend starting off with a small amount and increasing to taste as desired
Peppermint:
This definitely is the flavor of Christmas. It goes well with all your chocolate desserts.
To make this flavor of butter cream icing add 1 1/2 teaspoon of peppermint extract and reduce the vanilla back to 1 teaspoon.
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