I think I’ve mentioned my love for pasta in a few posts . . well, I LOVE desserts even more! Cakes, cookies, desserts with with simple cupcake frosting, doesn’t really matter. When God was giving out sweet tooths, HE gave me two!! 🙂 Now, I don’t go crazy .. everything in moderationright? But when I’m out at a restaurant (which, after having kids, is a lot less frequently), I will always get dessert and when there’s cake at the office or cookies or whatever, I always take one to be polite 😛 Again, I don’t go crazy . . . I just love that FIRST BITE .. and the second. . and the . . . 🙂
My current fave desserts are cupcakes! Cute, easy to eat (I wish I could say less calories but who are we kidding?) and now that we are still in/kinda past? the cupcake craze, they are everywhere and bakers are getting so adventurous with the ingredients, I love it! Cardamom cupcakes? And the cupcakes are so pretty! I’ve always wanted to make my own cupcake recipe with a simple cupcake frosting and attempt to frost/decorate my own cupcakes- so here we are today!
I’m happy to say I finally purchased a stand mixer, decorating bags & tips!
I am on a mission to experiment with different cupcake recipes and different styles/tips so my simple cupcake frosting and decorating can get better! Cupcake Wars here I come- HAHA! yeah right. Anyway, I’m going to PRACTICE! :).
Here is a link to all my other cupcake recipes.
Simple Vanilla Frosting for Cupcakes
Ingredients
- 2 sticks unsalted butter firm but not cold
- 3 1/2 cups confectioners sugar sifted
- 1/2 tsp milk* at a time, up to 1/4 to 1/2 cup if needed
- 1/2 tsp vanilla
- 1/8 tsp salt
Instructions
- In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light & fluffy (about 2 minutes)
- Reduce the speed to low, gradually add the SIFTED confectioners sugar and beat until incorporated
- Add the vanilla and milk and beat until smooth and creamy
- DO NOT OVERMIX OR THE FROSTING WILL INCORPORATE TOO MUCH AIR; it should be creamy and dense
- *Add additional milk, 1 tsp at a time, if frosting does not have a spreadable consistency
looks good, alice! have fun with your new stand mixer and decorating bag/tips! i’m interested in trying more recipes too. last week i baked carrot cake cupcakes with lemon frosting for church, and chinese bakery style cake with whipped cream frosting – in the form of cupcakes – for nathan’s dol. i have a lot of leftover frosting so i’m thinking of baking some more very soon.
cool, sounds good! I have to get some recipes from YOU! 🙂 can you share the carrot cake one?
Can i make this 2 days in advance examlple: can i make it thursday and use it saturday?
Mana, sure, just keep the cupcakes and frosting in an airtight container. . frosting should go in the fridge. I would frost the cupcakes on Saturday. If they dry out, I can’t promise anything! Hope you enjoy!
Your recipe is wrong it needs more than 1/2 TEASPOON milk. Maybe you meant 1/2 CUP?!
If you read the recipe in its entirety, it says on instruction #4: Add additional milk, 1 tsp at a time, if frosting does not have a spreadable consistency
Hi, sorry, it was instruction #5: Add additional milk, 1 tsp at a time, if frosting does not have a spreadable consistency. . but I will make sure this is more clear! I’m sorry! this is a very old recipe . . from 2012 ..