I am going to share my favorite cupcake frosting with you guys because it is so easy to make, but tastes so much better than store bought frosting.
Another thing that I love about this frosting is it is very versatile. It can be a stiff icing perfect for detailed borders around cakes, cookies, or cupcakes or it can be a smoother consistency perfect for spreading easily on to a cake for a professional looking finish.
The secret to varying consistencies? Milk. And how much milk you add.
This was not always my go to frosting recipe, I have tried several different kinds. Some required heating and cooling-- which were good, but the time involved was a real problem for me. I have a problem with patience (meaning I have none). I did try a cream cheese type frosting recipe which was delicious and tasted like a spreadable cheesecake, but it was really too runny (but I will whip it out occasionally with red velvet cupcakes, because red velvet cake and cream cheese icing are soul mates). I wanted the frosting that you get from the bakery, the frosting with a "crust" on the outside, super creamy on the inside, and topped with the perfect "cupcake swirl" (that perfectly piped frosting twist on the top of the cupcake). That is when I found Wilton's recipe for Crusting Buttercream Frosting. And I have never gone back.
Before we get to the recipe: spoiler alert: My BUTTERcream icing does not contain BUTTER. I know, just move past it. You CAN make this frosting with butter-- I have just found to get the best "cupcake swirl" shortening works better.
But I am going to call it buttercream, because shorteningcream does not sound as good.
**Recipe adapted from Wilton's Buttercream Icing recipe**
This makes a lot of frosting, and can be easily cut in half if you only need a small amount of frosting... Except I have never had a problem with TOO MUCH frosting.
Happy Baking!
