Buttercream Frosting

Name: Buttercream Frosting
Yield: Makes enough to frost a large Bundt cake
Ingredients: 2 cups confectioners’ sugar, sifted; 4 tablespoons (½ stick) organic, trans fat-free margarine substitute, brought to room temperature; 4 tablespoons (½ stick) butter, brought to room temperature; 1 teaspoon vanilla extract

Preparation info

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This frosting is the fluffy white cream that is generously spread on the delicious cakes that have been our trademark at Claire’s since 1975.

Ingredients

4 tablespoons (½ stick) butter, brought to room temperature
4 tablespoons (½

Dessert
Gluten-free
Vegetarian

Method

Using a hand mixer on medium speed, beat together the butter and the margarine substitute for about 3 minutes, or until light and creamy. Scrape down the sides of the bowl with a rubber spatula as needed. Add the confectioners’ sugar ½ cup at a time, beating about 2 minutes after each addition, until l