So buttercream! Having a few flavors of buttercream in your arsenal makes baking projects come together a lot more easily. Think about it! You can mix and match as you please! While I LOVE chocolate cake with chocolate frosting… why not try chocolate cake with caramel frosting? And why just frost cakes? I frost brownies and blondies, I make cake truffles with buttercream, heck – I eat frosting off a spoon (sparingly, of course.) When I was first learning to bake, I HATED having to look up a new frosting recipe every time I wanted to change flavors. So, I decided to make one basic vanilla buttercream, that with a few additions can be turned in to many different flavors. So here it is! My basic (but amazingly delicious) buttercream done three-ways.
The recipes of the day are vanilla, chocolate, and caramel icing. They all start with the same basic vanilla buttercream recipe. Here we go!
2 sticks butter, softened
1# (about 4 cups) confectioner’s sugar, sifted
1 tsp vanilla extract
pinch of salt
Using a hand or stand mixer, cream together the butter and the sifted sugar. Mix in the vanilla extract and salt. Mix until smooth.
Yea… that’s it! Now to mix up the flavors!
To make the chocolate buttercream, melt 9oz of dark chocolate over a double-boiler. Let cool. Then on low-speed mix the melted chocolate into the vanilla buttercream base you made from the recipe above.
Again… that’s all there is to it!! Crazy, I know. This chocolate buttercream recipe is what I use in my Breakup Brownies.
Want to make it white chocolate? Just replace the chocolate with 9oz melted white chocolate and there you have it!
To make the caramel buttercream you must first make caramel sauce. It is SUPER easy, don’t worry. Find the recipe here. Once the caramel sauce is made and cooled you can add 1/2 cup of the sauce to the vanilla buttercream base. Mix until the caramel is completely incorporated.
This recipe goes great in my Caramel Whoopie Pies!
That’s all there is to it folks!!! Now get out of here and go frost some cakes!