I had my fair share of unsuccessful attempts when it comes to making buttercream frosting before finally getting to making one that could hold its shape when piped. I would say butter cream frosting maybe the least of my favorite among all icings not because it tasted the least awesome among its peers but simply because of some psychological issues like thinking of eating all that butter in. Say I finished all half a dozen cupcakes in one sitting which is not quite far from the truth ha!ha!, so that's about 1/4 cup of butter (shudder....) not to mention the sugar. Despite this and all the failed tries, I would still end up trying to make another go at it because buttercream frosting is simply quick to make and pretty when piped.
I made a Chocolate Buttercream Frosting here because my base cupcake is a Chocolate Cupcake. You may omit the cocoa of course and include a drop or two of your favorite coloring for that fancy colored buttercream icing. You may also use other flavors instead of vanilla to go with the color you picked. I hope you make it right the first time. :) Happy frosting!
One important note, the butter should not be too soft. It should still be a little cold but soft enough for the mixer to break it down. Refer to the picture above. This is important if you're whipping that butter on a sunny weather. Overly creamy or runny butter (just my observation) may result to a buttercream frosting that will have difficulty holding its shape although you can add more sugar to make it firmer. Personally, I shy away from extremely sugary frosting so I make sure to keep my butter as cold as my hand-held mixer can handle.
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