This is the frosting of my childhood. Butter, 10x, vanilla. Maybe a couple or 3 squares of Baker’s chocolatemelted and added. Maybe a little cream or half and half. But simple and homey.
You probably won’t find a butter frosting on a cake at a fine dining restaurant, but it sure is comfort food at its best.
No real recipe needed–just make this to taste. This freezes just fine for a month or so, so if you make too much, it’s okay.
- cool room temperature butter
- powdered sugar, sifted (3-4 cups per stick of butter)
- pinch of salt
- splash of vanilla
- Liquid of choice to thin to spreading consistency (see Options below)
- melted and cooled chocolate
- cream or half and half (or other liquid: orange juice, lemon juice, liqueur, etc)
- food coloring
- other extracts, such as lemon, orange, mint, etc
- dried spices (cinnamon, ginger, etc) or citrus zest
- Cream the butter in the bowl of a stand mixer.
- Add the pinch of salt and then add the powdered sugar, a bit at a time, until you are happy with how sweet it is. Figure around 2 cups of powdered sugar per 4 oz. butter, but just do it to taste.
- Add your vanilla and chocolate, if using. Or, omit the vanilla and add your other extract along with some zest, if you'd like.
- Thin to spreading consistency with the liquid of your choice.
This frosting is incredibly versatile. Stir in mini chocolate chips, toasted and ground nuts, coconut--almost anything you can think of. Substitute some peanut butter or other nut butter for half the butter to make a peanut butter frosting.
For Cream Cheese Frosting
Use 4 oz cream cheese (half a block) and 4 oz (1 stick) unsalted butter and 6-8 cups of confectioner's sugar. Cream cheese frosting is excellent with a bit of orange or lemon zest mixed in. Use buttermilk for the thinning liquid to get a nice tangy flavor.