Frosting

I'm sharing my two, go-to frosting recipes. First one is Vanilla Buttercream. Second one is Cream Cheese frosting. These recipes are great because they taste SO yummy as they are, yet they're like a blank canvas. You can add in any kind of flavorings you want. I normally always start out with one of these two recipes and then add in cocoa or cinnamon or caramel or whatever I'm in the mood for. The possibilities are endless. Don't be afraid to get creative!!


Vanilla Buttercream:
2 ½ sticks unsalted butter, softened
2-3 cups confectioners’ sugar
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.



Vanilla Cream Cheese Frosting:

1/2 cup butter, room temperature
4 oz cream cheese, room temperature
1 tbsp vanilla extract (or one vanilla bean + 1 tsp vanilla extract)
1 1/2 - 3 cups confectioner's sugar
1. Beat butter and cream cheese together until fluffy.
2. Slowly add in vanilla.
3. Slowly stir in icing sugar on low speed one cup at a time.
4. Pipe onto cupcakes and serve immediately.

NOTE: Makes enough for about 12 cupcakes, if you're piping the frosting. I double this recipe when making 24 cupcupakes.

Red Velvet cupcakes with Cream Cheese Frosting.