It's almost Valentines Day, sweet friends. Do you all have special Valentines Day traditions or favorite things? Our Valentines Day celebrations have morphed over the years and these days our choice of celebration is simple and all together; handwritten notes and Little-original cards, sweet treats and chocolate milk, and, occasionally, a gift will sneak in there. Truly, our favorite thing is a day all together at home with time to read and play games, sip our coffee and indulge in pink and red frosted treats.
This buttercream frosting has been a staple in our home since AK's 1st birthday. It topped the pale pink and light green cupcakes at her party that year and has been used for many a special occasion in our house. J isn't a big frosting guy but this recipe makes him glance over at me with that "Babe, this is so good" look in his eyes. What's that saying about a good thing that doesn't need to be changed?
1/2 cup butter or margarine, room temperature
2-3 cups confectioners' sugar
2 tablespoons soy creamer or heavy cream
1 vanilla bean, split, or 1 teaspoon vanilla extract
Cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and beat until combined. Mix in vanilla and cream. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.
*I usually double the recipe: so start with 2 sticks of butter and then add in 2 full cups of powdered sugar at first and all the vanilla and cream. My ratio usually turns out to be a bit more cream to sugar because I like it a bit more light and fluffy and tasting of cream.
original recipe via Pinterest