Buttercream Ratios
November 22, 2009 at 11:33 PM 1 comment
So for some reason, I have never made a perfect buttercream frosting. It agitates me – it seems like such a simple thing, but I never get the butter/milk ratio quite right. My perfectionism wants the ideal ratio!
My friend Melissa (whose amazing-looking chocolate mint cupcakes are featured above) vows that this is the premium combination, thus I am storing the information for future reference. She actually uses milk, but another friend just pointed out to me that it’s cream that makes a perfect buttercream (um, how on earth has this never occurred to me?) so I’ve modified slightly for my records.
- 1C butter, beaten (ooh, another thing I’ve never done!)
- 4C powdered sugar
- 1/4C heavy cream
- Vanilla/other extract to taste
I’ll test this out in the next round of baking that requires frosty deliciousness!
Entry filed under: Kitchen Aid. Tags: baking, butter, buttercream, cream, frosting, icing, milk, sugar.
1. Jacquelyn | December 12, 2010 at 12:20 AM
Finally tried this. Would go for probably 1.5C butter in the future, and cream is far more than 1/4C if you want it to be dreamy, creamy and spreadable – but you can do 1/4C heavy and the rest as table cream. Best also if mixed in a KitchenAid. Delightful!