Kids' Buttercream

This is the kind of icing that grandmas across the country have been spreading on cakes for generations, probably because it is so easy to make; no eggs, no cooking, no worries. We call this ultra sweet frosting Kid’s Buttercream, because most often it is found atop our cupcakes, which kids, and adults (secretly), devour. We also ice our Red Velvet cakes with this creamy concoction. Although this icing tints beautifully we don’t use it for delicate piping applications because it has a dense and slightly gritty texture which tends to break.  

Kids’ buttercream can be stored in the refrigerator in an air tight container for 1 week. To use the chilled buttercream, bring it to room temperature and beat at medium speed in the bowl of an electric mixer until smooth and creamy.  To speed up this process you can lightly reheat the buttercream, in its mixing bowl, over a hot water bath, before beating. 

Meringue powder can be found at baking supply stores and some supermarkets.

In the bowl of an electric mixer at medium-high speed, beat until creamy: 

8 ounces (2 sticks) unsalted butter

Add all at once and beat at low speed until smooth:

4 cups (1 pound box) sifted confectioner’s sugar

1 tablespoon Meringue Powder

1 teaspoon pure vanilla extract

¼ teaspoon salt

Add and beat until light and creamy: 

                            
2 tablespoons milk

Yield: 3 cups