Fluffy and sweet butter cream is easy to spread on a cake or a cupcake but in some cases, this frosting tastes best with some added flavoring. By adding flavor to butter cream, you can create endless cake/frosting flavor combinations-you can even use multiple flavors on one cake! By adding extra flavor, you can mellow the overwhelming taste of the butter and sugar. When you know how to add flavoring, you can create a homemade frosting or jazz up a store-bought version in a few steps. Satisfying extracts are just the ingredient you need to make each bite satisfying and delicious. If you’re making butter cream frosting from scratch, gather these supplies first:
What you need for Butter Cream Frosting
- 1 cup of softened butter
- Large glass bowl
- Hand mixer
- 6 to 8 cups of confectioner’s sugar
- 2 1/2 teaspoons of flavored extract
- 1/2 cup of whole milk
Start with soft butter. Place one cup (usually one stick) of butter in a glass bowl and place it on a counter. Allow it to come to room temperature. If the butter is frozen, it will take a few hours to soften. For refrigerated butter, you only need 30 minutes.
Place the hand mixer over the bowl and begin mixing the butter. Sprinkle in 1 cup of sugar. Do hold the bowl as you mix the sugar and butter together. Keep scooping in sugar until all 6 to 8 cups (depending on the consistency you’d like) have been creamed together.
Drizzle in the extract. Amaretto and vanilla are the two most popular but you could also try walnut, caramel or raspberry.
Pour in one half of the milk and mix it well. Now pour in the remainder of the milk and mix again. The icing should be slightly firm but not hard or stiff.
If you want to flavor store-bought butter cream, put the frosting in a bowl and add in 1 ½ to 2 teaspoons of extract. Mix until the flavor is integrated into the frosting.
You can’t use margarine in this recipe. You must use butter to make butter cream.
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