Buttercream
Buttercream needs to be refrigerated, especially on very warm days. For a buttercream that will hold well out of the refrigerator, use part or all shortening.
Difficulty: Easy
Hands-on: 5 minutesTotal: 5 minutes
Makes: 3 cups
Ingredients
- 3 cups confectioners’ sugar
- 1 cup unsalted butter
- 1½ tsp. vanilla extract
- 1 Tbsp. heavy cream
Directions
- Beat 1 cup of sugar with butter until well blended. Beat in remaining sugar and vanilla.
- Add cream to make correct consistency.
| Amount per serving | |
|---|---|
| Calories | 160 |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 25mg |
| Sodium | 0mg |
| Total Carbohydrate | 19g |
| Dietary Fiber | 0g |
| Sugars | 19g |
| Protein | 0g |
Recipe Information
Makes: 3 cups
Ingredients
- 3 cups confectioners’ sugar
- 1 cup unsalted butter
- 1½ tsp. vanilla extract
- 1 Tbsp. heavy cream
Directions
- Beat 1 cup of sugar with butter until well blended. Beat in remaining sugar and vanilla.
- Add cream to make correct consistency.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 160 |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 25mg |
| Sodium | 0mg |
| Total Carbohydrate | 19g |
| Dietary Fiber | 0g |
| Sugars | 19g |
| Protein | 0g |