1,000 Welcomes: The BEST Buttercreme Icing

A couple of years ago, I thought seriously about opening my own bakery. I had an idea of the desserts I would want to sell but I did not have final recipes for them. Enter: my crazy weekend baking extravaganzas to find the perfect recipe. Needless to say, my husband LOVED it! He got to taste test everything and ultimately, I found some delicious recipes.

One of my 1st searches was for the perfect buttercreme icing. A lot of times, buttercreme icings can be too dense, too sweet and hard to work with when decorating. This icing literally takes the cake in being perfect in texture (light and airy), sweetness (just right) and ease to work with (you can refrigerate it then let it sit out to get to room temperature and it will work just as well as fresh). When I'm done making it, I like to eat it with a spoon...these hips don't lie.

Whipped Vanilla Buttercreme Icing

3 sticks + 2 T butter, softened and cut into cubes
3 C sifted powdered sugar (I recommend sifting)
3 T milk
1 1/2 t vanilla
pinch of salt

1) In the bowl of an electric mixer, fitted with the paddle attachment, whip butter for 8 minutes. The butter will become delightfully pale and creamy.

2) Add the remaining ingredients gradually (throwing in a bunch of powdered sugar will make quite the dusty mess and cause you to cough!). Once all ingredients are in the bowl, mix on low speed for 6 minutes. The frosting will be light, creamy and fluffy. I fully invite you to get out a small spoon and try this confectionary triumph!

Another GREAT thing about this icing, it performs beautifully with mix-ins. Here are some ideas; for each of them, add your flavor to taste! Taste at will, as much as you want; you have my permission, as YOU just made this fabulous icing.

Mix-In Ideas: