A year and a half ago, when I started getting more serious about making my kids cakes, I started making my own buttercream. If I would have known how easy it was, I would have started sooner. However, I took me almost a year to find the right buttercream recipe for me. I tried multiple different recipes from all shortening to all butter and different amounts of powdered sugar. I knew I had hit a good one when my hubby said “keep that one.” Conveniently, it was called “The best buttercream icing recipe, like ever.” by Gwen Whitfield. He has the sweet tooth, so I trust his taste buds. We all know no matter how pretty the cake, it always comes down to taste.
The recipe goes as follows:
I follow the recipe exactly but here are a few notes. I usually start with the 8 cups but end up at right about 9 cups of sugar. I also use salted butter…trust me, it tastes better. A tip I learned (I think from the Ree, The Pioneer Woman) is to cover the bowl around your mixer with saran wrap before mixing the powdered sugar. It will keep the mess to a minimum.
And if you want to make the above recipe into chocolate buttercream, here is the adaptation: Add 1/2 cup of high quality unsweetened cocoa between steps 3 and 4. The mixture will get much thicker when adding the cocoa, so I add a little more milk (about 1/4 cup) to get it to the right consistency. That’s it!