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Easy Buttercream Frosting

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This is a sponsored post for Cookout Week. All opinions are my own. 

I am not a huge baker, but I would love to be. Maybe an aspiring baker at this point. Cooking seems to be easier for me because it’s not precise and success is not determined by the exact method of doing something. This easy buttercream frosting only has two ingredients and is a lot like cooking because it’s really hard to mess up.

Easy Buttercream Frosting

Easy Buttercream Frosting

1 Cup Chef Shamy’s Honey Butter
2 Tbsp Heavy Whipping Cream or Heavy Cream

How to Make Easy Buttercream Frosting?

  1. In a large mixing bowl using an electric mixer or a stand mixer with a paddle attachment, beat Chef Shamy’s Honey Butter on medium speed until smooth.
  2. Add in the heavy cream 1 tbsp at a time and continue mixing on medium-high speed for another minute or until everything is well combined.
  3. You might need to scrape down the sides of the bowl to get all the ingredients mixed.

Frosting Notes

Buttercream frosting can be made 1 or 2 days in advance. Make sure to cover the frosting tightly and transfer to the refrigerator. Before using the buttercream frosting, remove it from the refrigerator and bring to room temperature before frosting cooled cupcakes or cake.

You can freeze frosting for 2 to 3 months. To use after frozen, thaw overnight in the refrigerator.

When frosting cake or cupcakes, make sure that the cake or cupcakes are cooled first. The buttercream will melt and be a hot mess otherwise.

 

Easy Buttercream Frosting

5 from 3 votes
Print Pin Rate
Prep Time: 7 hours 26 minutes
Cook Time: 7 hours 26 minutes
Author: Aprilgolightly

Ingredients

  • 1 Cup Chef Shamy’s Honey Butter
  • 2 Tbsp Heavy Whipping Cream or Heavy Cream

Instructions

  • In a large mixing bowl using an electric mixer or a stand mixer with a paddle attachment, beat Chef Shamy’s Honey Butter on medium speed until smooth.
  • Add in the heavy cream 1 tbsp at a time and continue mixing on medium-high speed for another minute or until everything is well combined.
  • You might need to scrape down the sides of the bowl to get all the ingredients mixed.

Notes

Buttercream frosting can be made 1 or 2 days in advance. Make sure to cover the frosting tightly and transfer to the refrigerator. Before using the buttercream frosting, remove it from the refrigerator and bring to room temperature before frosting cooled cupcakes or cake.
You can freeze frosting for 2 to 3 months. To use after frozen, thaw overnight in the refrigerator.
When frosting cake or cupcakes, make sure that the cake or cupcakes are cooled first. The buttercream will melt and be a hot mess otherwise.

Nutrition

Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%


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4 thoughts on “Easy Buttercream Frosting”

  1. I didn’t know Buttercream icing could be so easy! It always seemed intimidating to me. I’m definitely going to try this recipe next time i need to make cupcakes. thanks!

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