As Sawed Off's birthday party approaches, I thought I would share with you the frosting recipe I will be making on Thursday. It's a basic buttercream recipe, quick, easy, and delicious, and it is perfect for cake decorating. I use it whenever I make a decorated cake. It is from the cookbook, Colette's Birthday Cakes, by Colette Peters. Honestly this book is so intricate and ambitious that the frosting is absolutely the only thing I have tried out of it. Just check out the link, you'll immediately understand what I mean.
Also, I may not have said this before, but whenever a recipe has "butter or margarine" in it, I only use butter. I do not ever use margarine. I don't know why I am so opposed to it, but I am. So, you will never in these pages see the word margarine again. I promise. Unless of course it's in someone else's recipe on the blog...
1 cup butter, at room temperature
1/2 cup milk, at room temperature
2 teaspoons vanilla extract or other desired flavoring (my absolute favorite and until now secret flavoring? Organic Coconut Extract. NOT imitation. The real deal. Try it and you will fall in love)
2 pounds confectioner's sugar
Combine all ingredients in a large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little more confectioner's sugar.
Chocolate Buttercream: Add 1/2 cup of unsweetened cocoa and 2 tablespoons of cold, strong coffee. (I have yet to try this, but doesn't it sound delicious?)
Yields 5 cups, enough to fill and cover 2 9-inch cake layers. (Or to elaborately frost an entire He-Man birthday cake, with enough leftover to eat on graham crackers. Lots of graham crackers. Ahem.)