For Emili.
3/4 cup butter, softened
8 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Beat butter until smooth.
Slowly add 1 cup powdered sugar, mix well.
Slowly beat in 1/4 cup milk and extracts.
Beat in 1 cup powdered sugar at a time.
Stop when it becomes spreadable, but not stiff.
Add 1-2 Tbsp milk if the frosting looks dry or crumbly.
Lavender Buttercream:
Boil 1 heaping tsp dried lavender buds in 1/2 cup water for 5 minutes. Let cool.
Remove the lavender buds and alternate adding your lavender water and the powdered sugar, mixing well each time.
Use the water instead of the milk, and leave out the almond extract.
This is so good on shortbread cookies or a lemon cake.
I love frosting.
yum! I love buttercream.
ReplyDeleteI'm actually not a huge buttercream fan, but I will say this: what's UP with storebought? Yuck. I have discovered the joy of making my own, but I pretty much make every recipe into a cream cheese frosting moment. YEAH.
ReplyDeleteI am intrigued by the lavender option. It would probably register as "too weird" for the spouse, but could be a delightful whimsy for a girls night! Thanks!
I click on anything that says frosting. You keep reeling me in.
ReplyDeleteThis recipe is YUMMY!!!!!!!!!!!!! I made some last night with some cookies to go with it. I consumed way more frosting than cookies though. So Yummy. So Yummy.
ReplyDeleteTHANK YOU!! I'm already drooling. I'll have to go make some cookies to try it out.
ReplyDeleteI ♥ your blog! You have so many fun ideas on here!