I've wanted a buttercream recipe for quite some time that wasn't too sweet and this is it. It's the best recipe I'e used yet. The only changes I make to it is I use half butter and half shortening which gives it a great taste. I also don't have clear vanilla extract on hand so I use the regular one (brown) and even though the frosting isn't bright white, it is still white. It makes a very large amount so I only make half the recipe and it is enough for a batch of cupcakes or a cake. A few helpful tips. Put your butter on the counter a while before you make your frosting so it is room temp. That way you don't have chunks of butter in your frosting that won't blend in. I also put the frosting in a zip lock bag, cut off one corner and pipe onto the cupcakes.
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I've wanted a buttercream recipe for quite some time that wasn't too sweet and this is it....