Yesterday, I told you about the cupcakes that I made from scratch for Easter.  I hadn’t planned on making them, but another dessert not turning out caused me to do so.  I topped my made from scratch cup cakes with buttercream frosting.

This frosting is much like the buttercream frosting that is used on decorated cakes.  The difference is the recipe that I used for decorated cakes frosting is the addition of shortening.

As a child, I decorated cakes.  We didn’t have a Kitchen Aid stand mixer like I have now.  I had to beat all the icing with a hand mixer.  My Mom complained that I had frosting all over the kitchen cabinets, walls and floor.   I think the stand mixers help with that problem.  Stand mixers definitely make mixing things much easier.

Buttercream Frosting

Source: Pillsbury

Ingredients

2/3 cup butter, softened (margarine is not recommended)

4 cups powdered sugar

1 teaspoon vanilla (I like to use almond extract instead)

2 to 4 T of half-and-half or milk

Instructions

In large bowl, beat butter until light and fluffy.  Gradually add powdered sugar, beating well.  Beat in vanilla and half-and-half, adding enough half-and-half for desired spreading consistency.

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