This easy buttercream is thick enough to spread on cookies, but thin enough to melt over warm cinnamon rolls. If you’re looking for a shortcut frosting, this will be your new go-to. But if you want to kick it up a notch, try one of our three variations. The warm cardamom is fragrant, slightly citrusy and herbal. The pink peppercorn is fruity with a faint peppery bite. And the lemon is just the right side of tart, which helps balance the sugar. A pinch of salt in each helps accentuate the flavors. If you make the frosting ahead of time, press plastic wrap directly onto the surface and store at room temperature.
2 tablespoons unsalted butter, softened
½ teapoons pure vanilla extract
3 cups powdered sugar
2 to 3 tablespoons whole milk
Cardamom buttercream frosting: Stir in ¼ teaspoon ground cardamom after desired consistency is reached.
Pink peppercorn buttercream frosting: Stir in ½ teaspoon crushed pink peppercorns after desired consistency is reached.
Lemon buttercream frosting: Substitute 1 tablespoon fresh lemon juice for 1 tablespoon of the milk, and stir in ½ teaspoon lemon zest after desired consistency is reached.
How to Make It
Beat butter with an electric mixer on medium speed until creamy, about 1 minute. Add vanilla and salt. Gradually add powdered sugar, alternating with 2 tablespoons of the milk, beating on low speed until blended after each addition. Add remaining 1 tablespoon milk, 1 teaspoon at a time, until desired consistency is reached.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.