Easy Buttercream Icing
Recipe type: Dessert
An easy buttercream icing that will become your new favorite! This recipe makes enough icing for 12 cupcakes.
  • 1 cup (2 sticks) salted butter (room temperature)
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons water
  1. First you will need to make sure that the butter is soft enough. In the fall and winter seasons room temperature is too cold to soften the butter enough to cream. If this is the case microwave the butter in increments of 15 seconds until it is soft to the touch.
  2. Put the softened butter in the bowl of an electric mixer that is fitted with the paddle attachment and cream butter for a couple of minutes scraping down the sides and bottom half way through.
  3. Add vanilla and then gradually add the sifted sugar one cup at a time. Make sure to continue to scrape sides and bottom of bowl often.
  4. Once all of the sugar has been mixed add water and beat at medium-high speed until light and fluffy.
  5. Keep the bowl covered with a damp cloth when not using since it will dry out. If this happens rewhip with the electric mixer until light and fluffy again.
  6. To color the buttercream I use Wilton Icing Color Gel. Add gel using a toothpick making sure to add a little bit at a time. Remember a little bit goes a long way.
  7. If you are not using the icing right away or have leftover buttercream you can put it in an airtight container (I prefer Ziploc bags) and it can be refrigerated up to 2 weeks. Rewhip before using.
  8. * For a sweeter buttercream you can use unsalted butter in place of the salted butter.
  9. *For thin (spreading) consistency icing, add 2 more tablespoons of water.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/easy-buttercream-icing/