Buttercream Cupcake Frosting

Ronne has been crazy busy helping people in the last few weeks ~ because of the wildfires here in Austin. I was delighted to know that not only was she ready to post a cupcakey kind of recipe ~ but that in the process she is sharing a story about how she’s using her passion to help others.

Last week, my sweet friends Courtney and Amanda helped me make cupcakes for a princess. She’s a little thing – only three years old – and to be perfectly honest, I’ve never met her. But I feel like she’s a part of my family now.

The little princess was with her family enjoying a few late summer fun moments at the beach when wildfires broke out in Central Texas. Though firefighters fought valiantly, the blaze was too powerful and too fast. Her home was destroyed. With the help of neighbors, churches, and businesses, her parents found a place to live, clothing to wear, and food to eat. Then her dad shared a secret. “The little princess has a birthday in just a few days.”

Quickly, women in the neighborhood went to work, creating the most wonderful birthday party ever, with balloons and gifts and even a bouncy house. Now, all princesses deserve cupcakes adorned with pink crowns and candles and a flutter of fairy dust. And all properly adorned cupcakes must wear the best buttercream frosting. Ever.

Since these are birthday cupcakes, I think it only fitting that you share in the celebration. So here’s the recipe for that buttercream frosting. Honestly, it’s amazing. Courtney and I have used it on thousands of sweet treats and it never disappoints. Four simple ingredients and a little patience are all you need to whip up buttercream fit for a princess (or prince).

Buttercream Cupcake Frosting

1 cup salted butter (2 sticks), softened at room temperature * about 3 cups powdered sugar (cane sugar is better than beet sugar for this frosting) *  2 teaspoons clear vanilla (you can find it at Michael’s or WalMart) * about 2 T.heavy whipping cream (this makes it magic)

In tall mixing bowl, cream butter and slowly add powdered sugar. Continue to beat on low speed, adding sugar, until mixture is stiff (it may start to look a bit like dough or break into pebble-sized portions). Add vanilla and cream to create a smooth, creamy consistency. Depending upon the type of sugar used and the weather outside, you may need more or less sugar and cream. It’s OK to make adjustments – just keep that mixer speed low to make the most beautiful, creamy buttercream.

Covers 1- 8” cake, 24 regular cupcakes or 72 mini-cupcakes

Grab a cookie and sample a bit of that frosting; then adorn your cake or cupcakes and share with your own royalty.

written by ronne