Rochelle’s Best Buttercream Icing Recipe

Rochelle's Best Buttercream Icing Recipe

Unsalted butter, at room temperature		1/2 cup
Confectioners sugar, sifted		2 cups
Pure vanilla extract		1 1/2 tsps
Milk		1-2 Tbsps
food coloring, or as needed		3 drops
Finely Chopped Strawberries		Optional, As desired
Lemon Zest		Optional, As desired
Flavour Extracts (almond, orange, lemon, etc)		Optional, As desired

This is my favourite recipe for icing cakes and cupcakes! It’s delicious, customizable, and so easy to make. For reference, I will double this recipe for 2 dozen cupcakes and triple it for a 2-layer cake.

Instructions

With a stand mixer or hand mixer, cream butter in a bowl until smooth and fluffy.
Gradually beat in confectioners sugar until fully incorporated. It might look crumbly at first but keep going!
Beat in vanilla extract.
Add milk and beat for an additional 3 to 4 minutes. NOTE: Use less milk if you choose to incorporate liquid add-ins like a flavour extract. Also, use less milk if the temperature in your home is quite warm.
Add food colouring and optional add-ins if using and beat for thirty seconds until smooth or until desired colour is reached.
Use immediately or store buttercream in an airtight container at room temperature for up to three days.
If you have extra, store in an airtight container and freeze for a later date. Let it thaw and re-mix with a stand mixer or hand mixer.