In looking over the past few months of recipes here at Long Distance Baking, I’ve come to realize we use a lot of frosting around here! But it is usually more behind the scenes, while the baked treats get all the attention. It’s time for frosting to be front and center…and today, it’s all about the buttercream.
Yes I know, there is a lot of butter in buttercream frosting. There are probably other kinds you could make with less fat or fewer calories. But buttercream frosting is a tradition! And totally worth the extra time at the gym if you happen to lick the spatula at the end of decorating (it’s ok, I won’t tell).
The recipe today is for traditional vanilla buttercream frosting. The beauty of the recipe is that is extremely easy to adapt and change flavors to match whatever cake you’re pairing it with. Almond, mint, lemon, peanut butter…I’ve even seen champagne flavored! The possibilities really are endless.
The other perk of the recipe is that there is some leeway for how much sugar you put in. Some people prefer exceptionally sweet frosting while others want just a hint. If you’ve got a major sweet tooth…just add more sugar! You may have to add a little more milk though to reach the right consistency.
These first pictures here are from the Dark Chocolate Orange Cupcakes and have an Orange Flavored Buttercream. It’s light and fresh and perfect for summer (or using up leftover oranges…). The second pictures are from World Nutella Day, our new favorite holiday, and showcase a Nutella Buttercream. That stuff is dangerously good! Especially for the Nutella addicts like Kelly 🙂
Classic Buttercream Frosting
- 1/2 c softened unsalted butter
- ~2 c powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- In large bowl, beat butter, sugar and vanilla with electric mixer until light and fluffy. More or less sugar can be used depending on taste.
- Slowly beat in milk until mixture has reached a desired frosting consistency.