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Making Buttercream Frosting
Want to decorate your cake and eat it too? Buttercream frosting is perfect for piping delicious borders on cakes, and it's soft and easily spreadable too.
Here are detailed instructions and step-by-step photos for making buttercream frosting.
Get the Buttercream recipe.Continue to 2 of 7 below.
02 of 07
Step One - Making Buttercream Icing - Sift Powdered Sugar
Whether the recipe says to or not, it's always a good idea to sift the powdered (confectioners) sugar. If it's not sifted, there's a strong possibility that the frosting will be lumpy.
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Step Two - Making Buttercream Icing - Cream the Butter
Begin with room temperature butter. Cream the butter until light and fluffy.
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Step Three - Making Buttercream Icing - Add the Sugar
Add the powdered sugar 1/4 or 1/3 cup at a time.
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Step Four - Making Buttercream Icing - Scrape the Bowl
At least once while adding the sugar, scrape the bowl and beater to make sure all of the added sugar is incorporated. Also, be sure to scrape just before adding the milk.
Please note: I feel like I get to cheat a little on the scraping. The reason is that I use the BeaterBlade+. It scrapes the bowl while mixing.
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Step Five - Making Buttercream Icing - Add More Sugar
Continue to add the sugar until it's all used. Scrape one more time before the next step.
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Step Six - Making Buttercream Icing - Add Milk
Add only enough milk to get the desired spreading consistency.
Use the Buttercream Icing immediately or store in the refrigerator for a couple of days. It can also be frozen for up to 2 months.
Get the Buttercream recipe.