Notes:

• Enough for 24 cupcakes: This amount of frosting is enough to frost 24 cupcakes.
• Use soften butter: It’s important to use soften butter before mixing for the fluffiest results. Soften butter using a microwave in 2 to 5 second increments on the lowest power. Learn how to soften butter here.
Cover bowl with a damp cloth. Keep the bowl covered with a damp cloth until ready to use. This will keep the frosting from drying out.

Consistencies

• For thin consistency: Add 3-4 tablespoons light corn syrup, water or milk.

Troubleshooting

• Frosting too dry: If the frosting is too dry, add one tablespoon of milk at a time until reaching a smooth and creamy consistency.
• Frosting too wet: If the frosting is too wet, add one tablespoon of powdered sugar at a time until reaching desired consistency.

Modifications

• Chocolate Mocha Frosting: Substitute cold brewed strong coffee for milk in the chocolate buttercream recipe.
• Dark Chocolate Frosting: Add an additional 1/4 cup of cocoa powder (or one additional 1 oz. square unsweetened melted baking chocolate ) and 1 additional tablespoon milk to the chocolate buttercream frosting recipe.

Storage

• To store: For best results, keep the frosting bowl in the refrigerator when not in use. Refrigerated in an airtight container, this frosting can be stored for up to 2 weeks. Bring frosting back to room temperature and re-whip buttercream using a mixer before using.