This article was co-authored by Craig Watson. Craig Watson is a Baker, Entrepreneur, and the Founder of Baked Cravings, a nut-free bakery in New York City. With eight years of experience, he specializes in creating high-quality baked goods in a nut-free facility. Baked Cravings has received The Best of Manhattan Award. Craig holds a Bachelor's Degree in Accounting from New Jersey City University and a Master of Business Administration in Marketing from Wilmington University.
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So you need a fast way of making frosting? Well, it needs to be simple. It needs to have a small amount of ingredients and it shouldn't taste cheap. Sounds pretty unreal, right? No! In fact, you can have all that and more. Just follow these steps! This an amazingly easy recipe packed with tons of taste.
Ingredients
- 1 cup (100 grams) powdered sugar
- ½ cup (120 grams) unsalted butter, softened
- 1 tablespoon to ¼ cup (60 milliliters) milk or half-and-half
- 1 to 2 teaspoons vanilla extract
- 1/8 teaspoon salt (optional)
- Food coloring (optional)
- ¼ cup (60 grams) unsalted butter
- 3 tablespoons cocoa powder
- ¼ (60 milliliters) cup whole milk
- 2 cups (200 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (100 grams) powdered sugar
- 2 to 6 tablespoons milk or water
- ½ teaspoon vanilla or almond extract (optional)
- Food coloring (optional)
Steps
Making Buttercream Frosting
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1Beat the butter in a medium-sized mixing bowl until smooth and fluffy. You can use an electric mixer or a food processor.
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2Add the powdered sugar a small amount at a time. The mixture will appear dry and crumbly at first, but it will become smoother.Advertisement
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3Gradually stir in the half-and-half or milk until you have reached your desired consistency. If the frosting is too runny, add more powdered sugar. If it is too stiff, add more milk.
- If you want to thicken your frosting without making it sweeter, you can add more butter.
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4Add in the vanilla extract and a pinch of salt and mix well. The salt is not necessary, but it will help cut down on the overall sweetness.
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5Consider adding a few drops of food coloring. Squirt a few drops of food coloring over your frosting and mix it well with your electric mixer. If the color is too light, add a few more drops of food coloring and mix again.
Making Chocolate Frosting
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1Put the butter in a heat-safe bowl and microwave it until it has melted. The butter will eventually harden up, but you need it to be liquid in order for the cocoa powder to dissolve properly.
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2Add in the cocoa powder and mix it. You can use a whisk or an electric mixer. Keep mixing until the cocoa powder is completely blended in and you have a uniform color.
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3Add the milk and vanilla extract. Keep mixing until the mixture is frothy and foamy.
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4Keep mixing while gradually adding in the powdered sugar. Over time, the frosting will stiffen up and become more buttery in texture.
- If the frosting is too stiff, add some more milk, one teaspoon at a time, until you have the desired softness.
- If the frosting is too runny, add in a bit more powdered sugar.
Making a Simple Glaze
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1Pour the powdered sugar into a bowl. Consider pouring the sugar through a sifter to break up any clumps; this will make mixing easier later on.
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2Add two tablespoons of milk or water. You can also use another liquid, such as lemon or orange juice, for a more flavorful glaze. If you choose to use juice instead of water or milk, then omit the extracts and food coloring in the next step.
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3Consider adding some extract or food coloring. Vanilla or almond extract will enhance the flavor, while a few drops of food coloring can lend the glaze some color. Do not add extract or food coloring if you used juice instead of milk or water; both will clash with the natural flavor and color of the juice.
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4Stir the icing with a fork. You will end up with a thick, paste-like consistency.
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5Add up to four more tablespoons of your chosen liquid. You can use the icing as is, or you can turn it into a glaze by adding more milk or water (or whatever type of liquid you used). The thinner the icing is, the easier it will be to pour or drizzle over cookies and cupcakes.
Community Q&A
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QuestionCan this be stored in the refrigerator?
Community AnswerYes. It lasts about one week or so in the refrigerator. -
QuestionCan this be made without a mixer?
Community AnswerYes, it can be made without using an electric mixer. Just use a whisk instead. -
QuestionWould it work if I substituted powdered sugar with regular granulated sugar?Community AnswerNo, it wouldn't. Using granulated sugar would give you a gritty, gross frosting.
Warnings
- Be careful when using a mixer.⧼thumbs_response⧽
- Do not add too much sugar, it is very unhealthy and not good for your body. It could also make guests sick.⧼thumbs_response⧽
References
- ↑ The Kitchn, Recipe: Easy Chocolate Frosting
- ↑ The Kitchn, Simple Solutions: How to Make a Quick Sugar Icing
About This Article
To make a simple buttercream frosting, start by beating the butter with an electric mixer until it's smooth. Next, add your powdered sugar gradually, then pour in the milk until you get the consistency you want. If the mixture turns out too thin, add some more sugar. Finish by adding the vanilla extract and salt before mixing well. To make a glaze instead, combine the sugar and milk in a bowl. Add the vanilla extract, stir the mixture, then add the additional milk to thin the glaze. For tips on how to make chocolate frosting, keep reading!
