This icing is richer than Royal Icing, and it is also not bright white because it’s made with butter. It does harden somewhat, but not into a true glaze.
Yield: 21/2 cups
Active time: 5 minutes
Start to finish: 5 minutes
Ingredients
1/4 pound (1 stick) unsalted butter, softened
4 cups (1 pound) confectioners’ sugar
3 tablespoons milk
1 teaspoon pure vanilla extract
Food coloring (optional)
1. Place butter, sugar, milk, and vanilla in a large mixing bowl. Beat at low speed with an electric mixer to combine. Increase the speed to high, and beat for 2 minutes, or until light and fluffy.
2. If tinting icing, transfer it to small cups and add food coloring, a few drops at a time, until desired color is reached. Stir well before adding additional coloring.
Note: The icing can be kept refrigerated in an airtight container for up to 5 days. Bring it to room temperature before using.
Variations
Substitute almond extract, lemon oil, or orange oil for the vanilla.
How to Use
Buttercream is a wonderful icing to use to make rosettes or other complex decorations with a pastry bag. Add additional confectioners’ sugar in 1-tablespoon increments if not stiff enough.