My favorite frostings: Vanilla buttercream, Chocolate almond, and orange "Buttercreamsicle"

 

 

Vanilla cranberry layer cake with orange buttercreamsicle frosting

How to create an award winning garnish in a few simple steps

I have been asked a few times this week for my frosting recipe. Up until now there hasn't really been a recipe at all, just a few ingredients whipped up into sweet creamy deliciousness. I measured it today while I made it, and I realized the best part about it is, you can add a little extra milk or sugar to thicken or thin the frosting, and you don't have to get the measurements just perfect.   You will love these buttercream recipes on sugar cookies, cupcakes or any kind of dessert that warrants a sweet topping.   I hope you try them and come back again and again!  

 

Recipe: Delicious Homemade Frosting:
Recipe source: Emmy in her Element
 

{Vanilla Almond buttercream}

1 cup (2 sticks) room temperature butter

1/8 teaspoon salt (yes the salt is needed to balance out all of the sweetness)

1 teaspoon Vanilla

4-5 cups powdered sugar (depending on desired thickness)

2 1/2-3 tablespoons milk

1/2 teaspoon almond extract (optional but so delicious!)

Food coloring (optional)

Note: If you are wanting your frosting to be very white, substitute clear vanilla for dark vanilla to help keep it lighter white.

 

{Chocolate buttercream}

1 cup (2 sticks) room temperature butter

1/8 teaspoon salt (yes the salt is needed to balance out all of the sweetness)

1 teaspoon Vanilla

4-5 cups powdered sugar (depending on desired thickness)

3 tablespoons milk

2 tablespoons cocoa powder
1/2 teaspoon almond extract

 

{Orange Buttercreamsicle}

Ingredients:
2 cubes room temperature butter
pinch of salt
2 tablspoons fresh orange juice
1/2 tablespoon orange zest
4 cups powdered sugar
1 teaspoon vanilla.

Cream ingredients together until whipped into fluffy topping. You will need to let the frosting mix for 3-5 minutes. You can add more sugar to thicken it or more milk to make it a thinner frosting. In order to get frosting to hold its form (such as in the pictures shown on my cupcakes) you will need to add the full amount of powdered sugar to thicken it. Thinner frosting will still taste delicious and work fine, but will not hold its shape as well for piping.
 

 These frosting recipes can be frozen up to 3 weeks. Thaw at room temperature and re-whip to soften and re-cream.

 

For the cupcakes pictured I used vanilla buttercream, mixed dark pink and light pink in two different bowls, and piped with a star frosting tip. I used the darker pink on the outside and the lighter on the inside to create an ombre look. I added pearl sprinkles on top and we shared them with a friend.