Now. Back to those Cupcakes!
To me, in the world of gluten free cupcakes, the icing is KING! Thick and fluffy homemade buttercream on top of a gluten free chocolate cupcake, they’re positively made for each other!
Bestie and I LOVE the Bob’s Red Mill gluten free Chocolate Cake. When Bestie makes it, it is moist and chocolatey with pockets of spongey air: perfection. So when she asked what kind of cake I wanted for my birthday I quickly requested Bob’s. For the icing I asked for this Salted Caramel.
Fortunately, the Salted Caramel didn’t work out. I say fortunately because this homemade buttercream was delicious! I still love the salted caramel the most, but this buttercream is nearly tied for first!
Easy Buttercream Frosting
- 1 cup unsalted butter (2 sticks), softened – not melted
- 3 cups confectioners (powdered) sugar, SIFTED
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk
Sifting your powder sugar is very important! Without the sifting your frosting could be clumpy.
-Start by beating the butter in a mixer with the paddle attachment on medium speed until the butter has broken down and begins to look whipped.
-Stop the mixer and add in your sifted powdered sugar. Cover your mixer and bowl with a towel and turn your mixer on the lowest speed for 30 seconds to a minute. (This keeps the powdered sugar from poofing up in your face and all over your counter!)
-Increase the speed to medium and add the vanilla, salt, and 2 tbsp. of the milk. Beat for 3 minutes on medium.
You’re done! Need thicker icing? Add more powdered sugar a tablespoon at a time. Need a thinner icing? Add more milk a tablespoon at a time. You could also add in food coloring at this point if you wanted a more festive frosting!
Enjoy with the cake of your choice!! RESIST shoving your face into the mixer bowl!