Best-Ever Buttercream Icing
The smoothest, creamiest buttercream with wonderful flavor too!
Calories:
Ingredients
- ¾ cup butter at room temperature
- 2 ounces cream cheese I use the low fat - not no-fat at room temperature
- 1 pound bag or box powdered sugar more as needed. 2-3 tablespoons milk or half & half, more as needed
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- a pinch of salt
Instructions
- Beat the butter and cream cheese on medium-high speed for 5 minutes, (use the wire whisk attachment if you have one) stopping to scrape the bowl once or twice.
- Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add milk one tablespoon at a time till icing is soft and fluffy. Add vanilla, almond extract and a pinch of salt and beat at a low speed until incorporated, then increase to medium-high beat for another five minutes. If icing is too thin, add a bit more powdered sugar, if too thick, add a bit more milk.
- Makes enough to frost 18-24 cupcakes. You'll have more than you'll need for the 12 cupcakes. You can store any unused buttercream in the refrigerator in an airtight container; to reuse, let it come to room temperature and then return to the mixer for a minute or two before spreading.
