Fool-proof Buttercream Frosting in 5 minutes...

Buttercream Frosting is one of the most used frostings in the baking world.

When done right, its creamy and sweet, and perfect for topping cakes, cupcakes, and other treats. Done badly and it's usually scraped off the baked good to sit sadly glooped on the side of a paper plate. I know I'm guilty of ditching the frosting of most store bought cakes. They usually make it with vegetable shortening and it's far to sweet and pasty to enjoy.

But when you use butter and sugar in the right ratios, magic happens. The buttercream is light and creamy and perfectly sweet. Gone are the days of scraping buttercream frosting off of things. Now I find myself frosting things just to use buttercream.

I use this recipe with most of my baked goods, like my Vanilla Cupcakes, Candy Cane Cupcakes, and even to help frost my Chocolate Cake with Whipped Cream Frosting. I love using it between my cake layers to keep them together and a smear of frosting on the bottom of the cake plate keeps the cake in place.

I'll also lightly frost the whole cake with buttercream when I'm using a delicate frosting like Whipped cream or before fully frosting the cake with buttercream. Not only does it provide a little sweetness, but it also keeps any crumbs from wandering into the finished outer layer of frosting. Nothing is more disappointing than cake crumbs poking out of your finished cake.

This frosting is so easy to make (especially with a stand mixer) and in 5 minutes you'll be ready to frost your cake or cupcakes (or anything else you want).

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