Hummingbird Bakery Frostings

By jill3739

5 Stars

Ingredients

• Vanilla
• 2 cups confectioners' sugar, sifted
• 5 Tablespoons unsalted butter, at room temperature
• 2 Tablespoons whole milk
• a couple drops of pure vanilla extract
• Chocolate
• 2 1/3 cups confectioners sugar, sifted
• 6 1/2 Tablespoons unsalted butter, at room temperature
• 1/3 cup unsweetened cocoa powder, sifted
• 2 Tablespoons whole milk
• (Makes enough to frost 12 cupcakes (double the recipe for 8-inch cake)

Details

Servings 12

Preparation

Step 1

Beat the confectioners' sugar and butter (and cocoa) together in electric mixer with paddle attachment on medium-slow speed until the mixture comes together and is well mixed.

Combine the milk (and vanilla) in a separate bowl, then add to the butter mixture a couple of teaspoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.