After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.
- ½ cup unsalted butter, softened
- 1 ½ teaspoons vanilla extract
- 2 cups confectioners’ sugar, sifted
- 2 tablespoons milk
- 3 drops food coloring, or as needed
Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla extract.
Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
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227.9 calories; protein 0.2g 1% DV; carbohydrates 31.5g 10% DV; fat 11.6g 18% DV; cholesterol 30.8mg 10% DV; sodium 83.7mg 3% DV.