People that know me well are aware of the fact that I have the tendency to get obsessive about some things. Last month I needed to make 200 funfetti cupcakes for a wedding and the cute couple wanted a simple buttercream frosting. Easy Peasy, Right? Well not if you have OCD and decide that not one of your buttercream frosting recipes is something to absolutely rave over. I decided to make it my temporary life mission to figure out the secret to perfect buttercream. Over a span of 5 weeks, I made about about 9 batches of buttercream with pretty much the same ingredients but only playing around with the ingredients to get the perfect texture. About 5 extra pounds on my hips later, I did it! Here it is in it’s simple glory. Perfect Buttercream!!
- 1 cup unsalted butter (2 Sticks)*
- 1/2 cup salted butter (1 stick)*
- * you want the butter not super cold but not quite room temperature either, if its too soft the frosting wont pipe properly. You want it just to the point that you can press a finger into it and it will indent but not push through easily. I know, I am a bit neurotic.
- 4 ounces cream cheese
- 2 tbsp heavy cream
- 1 tsp pure vanilla extract
- 4 cups C&H powdered sugar, MUST be C&H!!!!!! (I promise any other powdered sugar will leave a grit, believe me I have tried all other brands!)
- In a medium size bowl beat butter until it almost turns white, approx 7 minutes. This is the crucial first steps so watch the color change carefully depending on the speed of your mixer it could take longer. Add the cream cheese, heavy cream, and vanilla extract and beat again for another 3-5 minutes. Add the C&H powdered sugar 1 cup at a time beating 2-3 minutes in between each cup. All the beating is a pain, but well worth it in the end! Pipe on to cupcakes or frost a cake! This is enough to do a 2 layer cake.
- Tip: For flavor variations add 1 tsp either pure almond extract or lemon extract!