Excellent basic buttercream recipe. You need to have the butter at room temp or cool (butter indents when you press)...not warm and runny...the butter needs to have some body to it. I add the sugar a 1/2 cup at a time, tasting all the way. Then some half and half (instead of milk), then more sugar..until it is light, fluffy, tasty and perfect. I have no idea how much sugar I add, but if you add the sugar, THEN the milk, both a little at a time, it will be wonderful. Today I made a chocolate , a vanilla and a cream cheese frosting with this basic recipe. I probably use less sugar so it comes out fluffier and less sweet. Again...the key is the butter...it mustn't be warm..in fact if it's cool it's really perfect, will hold lots of air and become - with each addition and whipping - light and lovely.
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Excellent basic buttercream recipe. You need to have the butter at room temp or cool (butter...