Frosts 12 cupcakes or one 8-inch cake
There are three main types of frosting; buttercream, cream cheese and fondant. You can use either one for your baked goods, it’s all a personal preference.
Buttercream is the lightest out of the three but contains the most butter and fat. To get started, you’ll need:
- 2 cups confectioners’ sugar, sifted
- 5 tablespoons unsalted butter
- 2 tablespoons whole milk
- a few drops of pure vanilla extract
Beat the confectioners’ sugar and butter together on medium-slow speed until the mixture comes together and is well mixed. Combine the milk and vanilla in a separate bowl, then add it to the butter mixture a few teaspoons at a time.
Once the milk is evenly spread out, turn it onto a high speed . Continue beating until the frosting is light and fluffy, about five minutes. The longer it’s beaten, the fluffier and lighter it becomes.
Here’s the fun part. Now you can decorate it any way you want. When I’m lazy, I just use the icing knife and spread it on. You can also use decorating bags but I only use it during special occasions because it’s a hassle to clean and you use up a disposable bag.