The best buttercream is a frosting that's so versatile! It's easy to whip up to frost a quick batch of cupcakes and it's special enough for the fanciest of cakes or cookies. Here's what makes my buttercream special, lemon juice and a dash of salt. Not too much of either one of those ingredients, but the slight tartness from a splash of lemon juice makes this frosting so good.
Prep Time5 minutesmins
Cook Time5 minutesmins
Servings: 24cupcakes, or one 13" x 9" sheet pan, or a layered cake
2teaspoonshalf and halfyou may need 2 teaspoons additional
Add softened butter, a dash of salt and powdered sugar to large mixing bowl and blend. It will take a minute or two for the butter to combine with the sugar and begin to thicken.
Add Liquid Ingredients
As the mixer continues to blend the butter and powdered sugar, add the lemon juice and vanilla, then gradually add the half and half, one half teaspoon at a time. You may need to add a little more powdered sugar. Once you get the frosting to the right consistency, you're done and ready to frost your cupcakes, cake or cookies.