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Author:
Franco Salzillo
Buying frosting for your baking projects gets old. Make your own and add your own touch to your cake and cupcake decoration instead!
So, how hard is it to make your buttercream frosting from scratch as the finest bakeries do? It’s not easy at all.
In fact, if you have the right ingredients and equipment in hand, you’ll end up with a whole batch of frosting in ten minutes. And you can use it to decorate around fifteen cupcakes or an entire cake.
Have this recipe close to you at all times or learn it by heart and become a frosting expert. It’s a great way of leveling up your baking game. And making frosting is quite fun!
How do you make buttercream frosting, anyway? It all starts with butter. And after you beat it with a whole bunch of sugar, you end with a fluffy paste. That’s the base for the frosting.
To the butter and sugar mixture, you can then add anything to give flavor to the frosting. In this case, cocoa powder, espresso powder and just a kiss of vanilla.
At this point, you have frosting already, but it might be a bit too thick and unmanageable. Here’s where you add milk one tablespoon at a time until you get the right texture.
So, six ingredients, and they’re all pretty average. That means you could probably make some frosting right now with what you have in the fridge! How cool is that?
And since we’re using very few ingredients, you want to make sure they’re of good quality.Use unsalted butter and a nice cocoa powder — make it all natural with no artificial flavoring. The vanilla extract should be authentic as well; you can tell. Other than that, you’re ready to tackle this recipe.
Buttercream frosting is thick and palate-coating. It’s perfect for spreading over cupcakes and cakes. Spread it with a spatula or pipe it to form flowers and laces. There’s nothing like buttercream to give the loveliest personality to your baking projects. Oh, and a few drops of coloring will definitely take your frosting game to the next level!
In a mixing bowl, beat the softened butter with sugar until frothy.
Incorporate the cocoa powder, espresso powder and vanilla.
If too thick, drip milk into the mixture until you get the desired texture. Pour the frosting into a piping bag and decorate cakes and cupcakes with it.
