Frosting 101

9 Jul

Five Tips for Making Buttercream Frosting

  1. About three cups of confectioners’ sugar produces the right amount of buttercream frosting for a batch of 24 cupcakes.
  2. Use one tablespoon liquid to one cup sugar to two tablespoons plus two teaspoons butter. Adding whipping cream helps in making a fluffier frosting. I know everyone is very precise about measurements in baking, but I add to taste and aesthetic. Just be careful not to make it too runny.
  3. Sift the confectioners’ sugar, cocoa, etc. to prevent lumps in the frosting. Don’t overlook the sifting! No one wants a lumpy frosting.
  4. Begin with soft butter. Using butter that has naturally become room temperature is best, but if needed, soften the butter in the microwave.
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