The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

My Favorite Buttercream Frosting

Blaise Doubman

I love experimenting with different textures and flavors of frosting. People may not really realize how many different types of frosting there are. Buttercreams, glazes, icings, frostings and ganache’s are really all labeled under the umbrella term of, frostings. According to foodies, buttercreams are made with butter, of course, and usually on the thicker side and flavored either with vanilla or another flavor. Icings can be made with or without butter and are thinner in texture but not as thin as a glaze. Ganache, to me, should be a category all on its own because rolled and hardened, ganache turns into truffles. There are countless ways to use all of the ”toppings” for lack of a better and broader term but my favorite way may be simply using them on your favorite cake. Now, do not get me wrong, I do love a thick buttercream frosting smeared on top of a Snickerdoodle cookie. If you have not tried that, then you must!

The recipe I am sharing today is my recipe for my favorite buttercream frosting. 2 sticks of butter just simply is not enough and 4, a full pound, makes the frosting too greasy feeling in the mouth. The tablespoon of pure vanilla extract is needed in full force to get the desired taste. You will also need to plan ahead when making this because it needs to beat for a full 7 minutes. This allows the frosting to turn into the silkiest frosting you have ever put in your mouth. I love using this, as I mentioned earlier, on and inside cakes, but it is also good on top of brownies, cookies, scones and even used as a layer in parfaits and trifles. I cannot really decorate very well, so I usually use this frosting and then throw on some rainbow sprinkles! Nobody even notices the lack of decoration because the taste is all anyone can talk about.

Favorite Buttercream Frosting

This frosting should be used right away.

3 sticks unsalted butter, soft

32 oz powdered sugar

1/4 cup whole milk

1 tablespoon pure vanilla extract

1/2 teaspoon salt

Start by beating the unsalted butter on medium speed in a stand mixer for about 7 minutes.

Scrap down the bowl as needed.

Slowly add in the powdered sugar, while the mixer is on low speed.

Scrap the bottom and sides of the bowl.

With the mixer on low speed, add in the whole milk, pure vanilla extract and salt.

Once combined, beat on medium speed for another 7 minutes, until fluffy.

Scrap down the bowl as needed.

Use as desired.

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