Mom's Buttercream Frosting includes a mixture of butter and cream cheese with a hint of almond extract for the perfect not-too-sweet frosting.
Everything Mom makes is just better. That's the way it should be, right?
For Olivia's birthday party, I wanted to both keep with the pink theme, and honor her love of all things strawberry. We made a big batch of strawberry cupcakes (box mix substituting applesauce for half the oil). Then I admit, I procrastinated, hoping Mum would make the frosting, and she did not let me down.
Her buttercream frosting is so luscious and scrumptious... I'm not a big frosting lover (unless it's my Best Cream Cheese Frosting recipe), but I'd eat this with a spoon.
For real, it's that good.
I watched how she made it with hopes that I could duplicate it... and now I'm sharing her recipe with you.
And here's a little bonus party tip for you:
If you're looking for some quick and cute cupcake toppers, try using my Sparkly Puff Cupcake Toppers - also know as Easy Party Food Picks. You can pick up the puffs at any craft place - or even Walmart. You can make a couple dozen of them in a matter of 5 or 6 minutes using your hot glue gun and toothpicks. Click the link above for the full tutorial.
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Mom's Luscious Buttercream Frosting
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Equipment
- electric mixer
Ingredients
- 1 ¼ sticks butter
- 8 cups confectioners sugar
- 8 oz cream cheese
- ¼ cup milk scant!
- 2 teaspoon vanilla extract
- 1 ½ teaspoon almond extract
Instructions
- Let the butter and cream cheese come up to room temperature before starting. While you wait, sift the confectioner’s sugar to get rid of any lumps.
- Once the butter and cream cheese is at room temperature and soft, beat it in the mixer on high until smooth and creamy.
- Add in the vanilla and almond extracts, taking care to measure it perfectly… the almond extract is the “secret ingredient,” but too much will is overpowering.
- Reduce the speed of your mixer, and add the confectioner’s sugar a cup or so at a time. You’ll want to add the milk about half way through. Continue mixing (you can increase the speed a touch) until the ingredients all come together and the frosting looks thick, but not stiff, and creamy but not runny.
- Be sure to do the finger test… you know, where you swipe a (clean) finger in the bowl to test it out… I mean, otherwise you won’t know if it’s perfect (trust me, it will be, but taste testing is the best part!)
Notes
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