It’s no secret that I love cake. Most of my friends think my love is mainly for cupcakes but I don’t discriminate. If it’s baked and frosted then I’ll probably eat it. Then I’ll have another to balance things out and if no one is looking I’ll have a third.
I honestly don’t think it’s a problem unless I eat the last piece. That’s just greedy! Any cake eaten before the last piece is an acceptable amount of cake. Check the rule book it’s in there.
Being that I’m somewhat of a frosting aficionado I feel that it’s my duty to save you from premixed frosting. This recipe makes a rich and fluffy buttercream that is life changing. The secret lies in one ingredient.. almond extract. Random I know but remember I am a cupcake connoisseur. That makes me an expert.
Don’t be scared. Buttercream frosting is so simple to make, it only takes a few ingredients and it’ll make you turn your back on canned frosting forever. Plus making frosting from scratch implies you have well developed domestic skills. Only a domestic goddess would take the time to make frosting from scratch for her guests. People will be impressed. Just go with it.
- 1 cup unsalted butter (2 sticks) softened not melted. Do not melt the butter in the microwave!
- 3-4 cups confectioners sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 2-3 tablespoons of heavy cream
- a pinch of salt
- Dump both sticks of butter into your mixing bowl. Starting on low cream the butter with your mixer.
- Next adding one cup at a time mix the confectioners sugar in with your butter. Mix in between cups to make sure it gets incorporated. Hold off on the 4th cup of sugar for now.
- Add in 2-3 tablespoons of heavy cream (2 for a thicker, stiffer frosting), salt + the vanilla and almond extracts. Mix well.
At this point you should have a creamy mound of frosting in your mixing bowl. If the consistency is right for your baking project get to it. If you are piping frosting on to cupcakes you may want to add in more confectioners sugar to thicken the frosting just a bit. You want your frosting to hold it’s shape well and not run off the side of your cupcakes.
Just as a note I like to use a jumbo frosting tip when frosting my cupcakes. The tip shown above is Wilton’s 1M jumbo tip.