Buttercream frosting can be a tricky thing. I can still remember the first few times I tried to make it- absolute disaster. Powered sugar was everywhere; it was too greasy, then it was too dry. Then it was too "grainy" (according to my husband then boyfriend). It was close to midnight the night before my roommate and I's big Memorial Day BBQ and was trying to make frosting to ice a "Magic Cooler Cake" (don't ask, my post-college friends and I had some weird inside jokes).
I was determined not to use canned icing. I had tried everything I could think of, and then I finally tried I Can't Believe It's Not Butter and lo and behold, my icing no longer looked or tasted like kindergarten paste.
This may sound like I am pushing something for the sake of a post, but I am being 100% honest. When ICBINB goes on sale BOGO at Publix, I stock up like it's my job. Our freezer usually has a small shelf full of it just waiting for the holiday baking season to start. I don't know if it's the amazing taste, the soft no need to bring to room temperature consistency or some other super secret that ICBINB isn't telling us, but I don't make buttercream frosting without it.
This buttercream recipe is amazing for a few reasons.
- It's ridiculously easy.
- It tastes so good I have to hid it from my husband so he doesn't eat it all with a spoon.
- You only need to dirty one bowl of your mixer and two other smaller bowls.
- It stores in the fridge for over a week.
I love that this base recipe makes three different flavors of buttercream. Different varieties of buttercream usually require me to switch out the mixing bowl on my stand mixer multiple times but this basic vanilla recipe can then be turned into two different flavors easily meaning you only have to use one stand mixer bowl. I made a batch of mini buttermilk cupcakes and then iced them with the various buttercreams giving my guests a choice of flavors without me having to do a lot of extra work.
Easy Holiday Buttercream Frostings- Vanilla - Pumpkin Spice - Peppermint
- 2 sticks of ICBINB
- 1 pound of powdered sugar (about 4 cups)
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of peppermint extract
- 1/2 teaspoon of pumpkin pie spice
1.) In a stand mixer or with an electric handheld mixer, cream the ICBINB until light and creamy.
2.) Slowly beat in powdered sugar. Add in vanilla and beat until combined.
3.) Scoop out a heaping cup of the buttercream and set aside in a small bowl/container. That is your basic vanilla flavor.
4.) Scoop out another heaping cup into a small bowl and fold in the pumpkin pie spice. You now have an amazing Pumpkin Pie Spice Buttercream.
5.) Add 1/2 teaspoon peppermint extract to the stand mixer bowl and beat into the remaining buttercream. This makes a cool and creamy Peppermint Buttercream.
6.) Use to frost or decorate your favorite holiday cupcakes, cookies and more. Store in airtight containers in the refrigerator.
The new I Can't Believe It's Not Butter!® is made from real, simple ingredients – 100% taste, 0% artificial preservatives. I love that it is made from real, simple ingredients you can recognize like a delicious blend of plant-based oils, purified water and a pinch of salt. The new I Can't Believe It's Not Butter!® is the first spread from Unilever in the U.S. to be made from non-GMO sourced ingredients. Visit ICBINB's website to learn more. And once you try the new I Can't Believe It's Not Butter be sure to stop by and leave a review!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
