This is our go-to recipe when making cakes around here. Everyone loves to help and they also enjoy licking the bowl afterward. It’s really not that hard to make and once you get the hang of it you won’t want to buy the stuff in containers again!
Homemade Buttercream Icing
- 1/2 c butter or margarine, softened (you can also use butter flavored Crisco)
- 2 t. vanilla extract
- 4 c confectioners sugar, sifted
- 2-3 T milk
- 2 -3 T light corn syrup, optional
Cream butter in a mixer until smooth and fluffy. Gradually beat in confectioners sugar until smooth. Add vanilla extract.
Add milk, a tablespoon at a time until desired consistency, and beat for an additional 3-4 minutes.
For fluffier icing add a little corn syrup at a time, beating well after each addition.
You can also use food coloring to change the color of the icing and different extracts to change the flavor.
Cocoa can be added for chocolate icing, as well. Use about 1/2 c. cocoa powder and increase the milk as needed to create the desired consistency.
Coconut can also be added to this icing for cakes. Use 1-2 cups of coconut for 1 batch of icing. **To tint the coconut you can put the coconut in a bowl and add 1-2 drops of food coloring. Stir with a fork until blended.