Easy Buttercream Frosting
- 1 Cup Chef Shamy’s Honey Butter
- 2 Tbsp Heavy Whipping Cream or Heavy Cream
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.
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.
Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Potassium: 0mg | Monounsaturated Fat: 0g | Iron: 0mg