Chasey's All Butter Buttercream

By carvalhohm

Ingredients

• 2 sticks plus 2 tbps of salted butter (Land O'Lakes has the best tasting butter!)
• 8 cups of powdered sugar (at least a 2 lb. bag. You may need more)
• 3 tsp vanilla (I use only French Vanilla coffee syrup. Da Vinci sugar free in a wine sized bottle. Delish!!!)
• 5 tsp milk

Details

Adapted from wilton.com

Preparation

Step 1

Beat until very fluffy. (it won't be snow white, but pretty close) You can add Wilton's White-White if you need to.

I adjust the milk and the powdered sugar to suit my desired consistency at the time. You can play with it and thicken it up for piping or add more milk for the final coat of icing.

To make it chocolate buttercream, replace 1/2-1 cup of powdered sugar with Hershey's cocoa powder. Adjust more or less to your desired chocolate taste buds! You'll probably have to add more milk then originally called for. *Usually, I replace a tsp of milk with concentrated brewed coffee.* You won't taste the coffee, but it will enhance the chocolate taste. Not brown enough for you? Just add some brown gel coloring if it tastes as chocolatey as you like it!

To make (a slightly larger sized batch than the original buttercream recipe) of Mocha peanut butter fudge tasting icing:

2 1/2 sticks of butter (I used half salted and half unsalted)
2 lb bag of powdered sugar plus ~2 cups more
1 cup of cocoa
1/3 cup of creamy peanut butter
1 tablespoon of concentrated coffee (I used a tsp of instant granules dissolved in brewed coffee)
1 tablespoon of french vanilla coffee syrup (or use your own vanilla)



It doesn't have to be stored in the fridge and the finished cake can stay at room temp. I can frost an 8 x 2 inch layer cake, filled with this frosting and do a little bit of piping with the recipe written as is. Be sure to double/triple it for bigger projects!