You'll want this recipe for the Oreo cupcakes I'm sharing with you later this week, I've posted how I make it before but it's never had it's own post so isn't super easy to find when you 'search' - so here you go!
I don't have an actual "recipe" for this, I just wing it but it's easy. I like to make a larger quantity than I'll need to make sure I have enough to frost and decorate any way I decide - it's a pain to run out before finishing your cake or cupcakes! Any leftover frosting is not a bad thing in my book :)
2 sticks unsalted butter at room temperature (if using salted butter omit adding the pinch of salt)
6-7 cups confectioners sugar
pinch of salt (sometimes I'll use coarse salt if a little extra salt "bite" would work with that cake)
1 1/2 teaspoon vanilla
heavy cream, approximately 1/4 cup or milk (I like the texture of the frosting using cream but I use milk if I don't have any cream and it's still yummy)
1/2 cup or more of unsweetened cocoa powder
To prepare frosting: beat butter on medium-high speed in a large mixing bowl until smooth and fluffy, 2 or 3 minutes. Add vanilla and salt, then powdered sugar 1 cup at a time mixing well after each addition. As it thickens, add a few tablespoons of cream or milk as needed. Continue alternating powdered sugar and cream until you reach the consistency you want. I add the cocoa powder in when I'm almost done adding the sugar, add more cocoa powder if it doesn't seem chocolatey enough.
Note: if you don't want this much frosting you can adjust the amounts of ingredients to:
- 1 stick butter
- 4 cups confectioners sugar
- pinch of salt
- 1 t. vanilla
- cream or milk
- 1/3 cup cocoa powder
5.18.18: organizing bracelets
5.18.16: zucchini oat chocolate chip cookies
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