Buttercream Frosting

Course Dessert

Servings 20 cupcakes

Equipment

Hand Mixer or Stand Mixer

Ingredients

1 cup unsalted butter - softened
3-3 1/2 cups icing sugar - sifted
2-4 tbsp milk or cream - see notes below
1/2 tsp salt
1/2 tsp Hedessent Flavour of choice - Team faves: Candied Peach, Strawberry Swirl, Apple Pie, Vanilla Cookie, Vanilla Bourbon, Violet, Cinnamon, Ginger, Cookies and Cream

Instructions

In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed until smooth, 1-2 minutes. Gradually beat in icing sugar on low speed, scraping bottom and side of bowl. Beat in salt. Beat on medium-high until light and fluffy, about 4 minutes.
Add in milk or cream and Hedessent Flavour(s) of choices and beat for 1-2 minutes more. For thicker buttercream (ideal for piping) start with 2 tbsp and add in more if needed. For softer, more spreadable buttercream, use up to 4 tbsp of cream or milk

Notes

Which Milk/Cream to use:
Heavy Cream for a richer texture.
Milk (whole or 2%) for a lighter consistency
Non-dairy alternative like almond, oat or coconut milk to keep it vegan friendly.

Butter Alternatives:
If looking to make a vegan friendly buttercream you can use any vegan butter on the market or refined coconut oil. Unrefined may add a bit of a coconut flavour.