S'sK Favorite Buttercream Frosting

*A Sebastian's Kitchen Original Recipe

 

Sebastian's Kitchen Buttercream Frosting

Ingredients:
1/2 cup salted butter softened to room temperature
1/2 cup un-salted butter softened to room temperature
2 tablespoons heavy whipping cream
1 tablespoon vanilla extract
3 1/2 cups powdered sugar
a pinch of salt to taste
Gel dye for dying colors (optional)

Directions:
1.    Unwrap softened butter from wrappers.
2.    Set butter into large mixing bowl.
3.    On medium high speed, beat butter in mixer for about 5-7 minutes until butter turns white.
    a.    Scrape sides of bowl with spatula often.

4.    Add heavy whipping cream and vanilla extract.
5.    Beat for 3-5 minutes.
6.    Add powdered sugar 1 cup at a time.
    a.    Stir with a fork first and then use the mixer to avoid spilling powdered sugar everywhere.

7.    When frosting starts to thicken up, add salt, and add gel food dye (optional).
    a.    Only use a little gel dye or it will make your frosting taste bitter.
    b.    If you are making different colored frosting, separate frosting and then add dye gel to separate bowls.

8.    Continue beating frosting until it is finished.

    a.    Once frosting starts to thicken up, taste test to make sure just the right amount of salt is in the frosting. If it is too salty, add more heavy whipping cream and powdered sugar and continue beating.
    b.    Frosting should have a thick and airy consistency. It will hold the shape of piping tips very well. If your frosting is too runny, refrigerate a little to harden up.

9.    Scoop frosting into piping bag.
10.    Pipe frosting onto each cupcake in whatever design you want.
11.    Set frosted cupcakes in an air-tight container and refrigerate until ready to eat.
12.    If you prefer warmer cupcakes, you can leave them room temperature up to 3 hours before eating. Again make sure they are in an air-tight container.