Soooo Good Buttercream Frosting
I got this recipe from Mighty Delighty and it is very good. Not as sweet as most buttercream which makes it perfect for cupcakes on the sweeter side.
- 2 Sticks (1 Cup) of Softened Butter (Room Temp.)
- 1 lb. Confectioners Sugar
- 2 oz. Cream Cheese (room Temp.)
- 1/4 Cup Sweetened Condensed Milk
- 1 1/2 Tbsp Vanilla Extract
- 2-3 Tbsp Heavy Cream (or Milk)
Adapted from mightydelighty.blogspot.com
n a medium bowl cream together the room temperature butter, cream cheese, vanilla extract and the sweetened condensed milk until it is all incorporated.
Slowly add in the confectioners sugar until it is all combined.
To achieve the desired consistency, add in a tbsp of heavy cream (milk works too) until you get to where you like your frosting. Because I don't use a lot of cream cheese in this recipe, the amount I do use compliments the other aspects, creating a creamy, sweet vanilla frosting that is seriously good!
The more heavy cream or milk you add the creamier the frosting is, if it seems grainy or dry, add more. And if you add too much liquid, just add in more powered sugar until you get the consistency "you" like!
It's really HARD to mess up a butter cream frosting, even this one :)
Just a little side note....to get the white, white look of the frosting I added in some white tint, which gives it a lovely white color and a beautiful, yummy contrast!
This recipe will frost 24 cupcake normally or 12-16 cupcake piped like the pictures. It all really depends on how much frosting you use.