Recipe: Buttercup Bake Shop Buttercream Icing (vanilla or chocolate)

CHOCOLATE BUTTERCREAM ICING
Makes about 4 1/2 cups
This yields icing for one 2- or 3-layer 9-inch cake, or 2 dozen cupcakes

1 1/2 cups (3 sticks) unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 1/2 teaspoons vanilla extract
3 cups (or slightly more) confectioners' sugar

In a large bowl, beat the butter until creamy, about 2 to 3 minutes. Add the milk slowly and blend until smooth. Add the melted chocolate and beat well. Add the vanilla and beat another minute or so. Gradually add the sugar and beat until of desired consistency.

Use and store the icing at room temperature, as the icing will set if chilled. It can be stored in an airtight container for up to 3 days.

VANILLA BUTTERCREAM ICING
Makes about 4 1/2 cups
This yields icing for one 2- or 3-layer 9-inch cake, or 2 dozen cupcakes

1 cup (2 sticks) unsalted butter, softened
7 to 8 cups confectioners' sugar, divided use
1/2 cup milk
2 teaspoons vanilla extract
Food coloring (optional)

Place the butter in a large mixing bowl. Add 4 cups of the sugar and the milk and vanilla. Beat until smooth and creamy. Gradually add remaining sugar, 1 cup at a time, until the icing is a good spreading consistency (you may not use all the sugar). If desired, add a few drops of food coloring and mix thoroughly.

Use and store the icing at room temperature, as the icing will set if chilled. It can be stored in an airtight container for up to 3 days.

Source: Buttercup Bakes at Home by Jennifer Appel