Buttercream Frosting

After our scrumptious hamburgers for lunch today, the whole family decided we needed something sweet for an afternoon snack. We hadn't had cupcakes since Aly's birthday at school, so we all agreed on those.

I used a new frosting recipe this time and it is definately a keeper! I forgot that I was out of regular milk, which I use in my usual go to frosting recipe, so I substituted evaporated milk. I don't know if it was that substitution or if I just got the proportion of butter to shortening just right this time, but this is definately better than my usual frosting. Also, I don't usually (ok, so I never) sift my powdered sugar, but I did this time.


Buttercream Frosting
1 stick softened butter
2 tablespoons shortening
1 tablespoon vanilla
4 cups powdered sugar- sift after measuring
2 tablespoons evaporated milk


I use my paddle attachment on my Kitchen Aid stand mixer for this. I love that I can turn it on and just walk away. Beat the softened butter and shortening together for a few minutes to be sure they are well combined and creamy. Add the vanilla. Measure out 3 cups of powdered sugar into your sifter and sift that into your mixing bowl on top of the other ingredients and beat well. Add your evaporated milk, beat again. Add the remaining cup of sifted powdered sugar and just let that whip for a few minutes. Check to make sure the consistency is what you like. Mine was perfect but if it is too stiff, add a tiny splash of milk, if it is too thin, add a little more powdered sugar.


I love how pretty they are too. The girls said they looked like blue roses. I just used a Wilton 2D tip and piped it on really fast, not trying to make them look professional or anything. I am so much faster with piping than using a knife or offset spatula to frost cupcakes. And these are definately prettier.