If you’ve been reading my blog since its beginning, you know how long my hunt for good frosting has taken.
I don’t want to jinx it, but I think I finally found it.
I used it to frost a few platters full of cupcakes for a kiddie Halloween party we had this week.
It’s rich, it melts in your mouth, and the first adult to have one of those cupcakes asked for the recipe–for the frosting…
This recipe makes enough for, like, a gazillion cupcakes…or four dozen. Somewhere between those two numbers.
This recipe has been slightly altered from one at allrecipes.com …mostly in the directions.
RICH & REAL Buttercream Frosting
2 cups , softened, room-temp BUTTER (NOT shortening)
8 cups Powdered Sugar (gentle scoops, don’t pack it in there)
1/2 tsp salt
2 tsp REAL vanilla (or whatever flavor your heart desires)
6 fluid ounces cream or half &half
…use organic when possible; I really do think it makes for a better tasting final product.
Ideally in a stand mixer, cream the butter. Add sugar, cup by cup, creaming it as you go. Add salt, slowly, still blending. Add vanilla. Add cream/half&half. Beat until fluffy.