Weekend photos in review, old school style. Contex Weekend photos in review, old school style. Context: 1) saying goodbye until Easter, 2) sending him back with good bagels, 3) sunlight charging station, 4) the sun was out all day yesterday and it was glorious, 5) hitting the farmers market for my favorite garlic butter, 6) make a wish, 7) sun patterns, and 8) my sous chef
I don’t eat French fries often, but when I do, I I don’t eat French fries often, but when I do, I’m going to make it count. Doo Wop Eats opened a few months ago in downtown Denville and their fries are LEGIT. They are hand cut and taste the way fries should … like potatoes! I add a sprinkle of salt and dunk them in a side of their special sauce and they are pure perfection. You can order a small bucket or a large one (better for sharing!), or as a side item with one of their other delicious menu items like their cheeseburgers, fried chicken sandwiches or cheesesteak. I do believe they’re the best fries in town. I said what I said. Doo Wop’s menu celebrates all your favorite Jersey shore boardwalk treats, including Fried Oreos, clam strips and milk shakes and has a fun vibe for kids and families. 😍
The Grinder Salad, a recipe I found on tiktok that The Grinder Salad, a recipe I found on tiktok that takes all of your favorite ingredients from a grinder (or sub) sandwich and makes it into a delicious chopped salad. It’s as easy as putting everything in a bowl and chopping it up. Perfect for busy days and lazy nights, light meals and warm weather choices. Ingredient list below. Enjoy!

One bag or arugula
One container of cherry tomatoes 
Quarter pound of hard salami
8 Oz of fresh mozzarella
One small red onion
1/3 cup banana peppers 
Handful of fresh basil
Half cup Italian salad dressing
3 T Kewpie mayo
2 T red wine vinegar 
Sea salt and black pepper

Chop it all up, add a half box of ditalini pasta, cooked. Mix to combine.

Recipe from GrilledCheeseSocial.
We had a fun little board party this week and the We had a fun little board party this week and the delicious whipped Brie I shared earlier was front and center. If you haven’t heard of board parties, it’s when every guest makes a different type of food board and brings it - so much fun noshing ensues! With toasted baguette slices, cornichons and local honey, this was mostly a French-inspired board. So simple to pull together and totally my kind of meal.
Lunch date with one of my favorite people. 😍 We Lunch date with one of my favorite people. 😍 We popped into Cafe Crevier downtown and I finally got to try one of their burgers. It was thick and juicy and cooked to perfection. Love that the lettuce was shredded, and that the bun was toasted and slightly crispy. If you’re local, pop in and give them a try - don’t miss the fries!
I haven’t had a snow pic on my feed all winter b I haven’t had a snow pic on my feed all winter because, well, it’s been a weird one. Despite living in the Northeast, our Winter has had hardly any snow. Not to worry though, we’re going to be having snow in the Spring at this point. 😂 End of the week has a high of 50 degrees, today we lived in a snow globe with awful wind. I don’t even care what freaking season it is, just PICK ONE. And for the love of all things holy, I desperately need sunshine.
Grey days, perpetual rain, delayed opening tomorro Grey days, perpetual rain, delayed opening tomorrow … all the perfect setting for a cozy night at home and #candleoclock.
Weekend Photos in Review, old school. ✨ Weekend Photos in Review, old school. ✨
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Food and Life

Recipe: The Best Buttercream Frosting Ever

March 11, 2010 · Narrative

The best buttercream frosting ever can be made from a few simple ingredients that you already have in your kitchen. You’ll find yourself making this one again and again.

Untitled

A friend asked me the other day if I thought about writing a cookbook.  No, I haven’t.  Truth be told, I have a nice cache of recipes I’ve created on my own, but my problem is writing them down.  I cook a lot like traditional grandmothers … a little bit of this, a little bit of that, wait, more of that.  I create the recipes based on feeling, intuition, how they look, tasting along the way.  That’s hard to put down in writing.  This buttercream frosting recipe is the perfect example.  To me, the frosting on the cupcakes from Billy’s Bakery in New York City was the one to beat.  I tinkered.  I played.  I improvised.  I created.  Four ingredients.  That’s all it needs.  Yet the finished result for me was always based on how it looked.  Its consistency.  And then, of course, followed by the taste.  But the measurements were what failed me.  I never measured.  I just did.  But a few months ago, a friend asked me to share my recipe, after having it one too many times here, and I decided it was time to figure it out.  There are some recipes I’d like to be able to pass down to my kids, and I can’t do that if I don’t find some way of getting them written down.  Another food goal for me this year.  Commit more of them to writing.

The ingredients are simple.  Butter.  Milk. Confectioner’s sugar.  Vanilla.  That’s it.  I tend to like my buttercream frosting a little on the stiffer side.  If you prefer yours a little thinner, just add a touch more milk until it’s where you want it.  Buttercream is my go-to frosting.  Whether it’s on a batch of homemade cupcakes, or atop a birthday cake or Rainbow Cake or smooshed between two Cinnamon Nut Spice Cookies (for that one, I make a maple buttercream version), I’m all about the buttercream. Forget Billy’s.  This one is now the one to beat.  And it saves me a trip into the city to boot.

Project 365
March 11, 2010, Photo #62

Crazy Dog

Eli never fails to get a laugh when he does this. He’d much rather walk himself than have someone else hold the leash, thankyouverymuch.

Cate’s Buttercream Frosting

2 sticks butter, softened
1/4 cup milk, plus two tablespoons
5-3/4 cup confectioner’s sugar
1 teaspoon vanilla

Place softened butter in bowl and add confectioner’s sugar.  Mix well, and then add the milk and vanilla.   Mix until smooth.  Enough to frost a two layer cake or 30 cupcakes.

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Posted In: Narrative · Tagged: buttercream frosting, recipe

Comments

  1. Joanne says

    March 12, 2010 at 7:13 am

    I’m the same way as you when I cook, especially with my cream cheese frosting. There it’s all about the taste. And personal preference.

    Thanks for sharing this! I’ve never been to Billy’s Bakery. Time for a taste test comparison I guess!

    Reply
  2. Kris #40 says

    March 12, 2010 at 8:12 am

    This comes at the perfect time! I’m making devil’s food oreo cupcakes with oreo cream icing for a party on Saturday and have been debating using canned or homemade. Will now try this one.

    Reply
  3. mandy says

    March 12, 2010 at 11:17 am

    This is incredibly similar to my mom’s buttercream frosting recipe give or take some milk. =)

    Your dog is adorable!

    Reply
  4. 5 Star Foodie says

    March 12, 2010 at 1:12 pm

    The frosting sounds excellent, I love the bright yellow color!

    Reply
  5. Debbie says

    March 12, 2010 at 1:28 pm

    Thanks for posting this. I’m printing this out and keeping it close by. I seem to always be looking for a good basic buttercream recipe for cakes and have to look high and low for one when I need it! If I wanted to turn this into chocolate buttercream, how much cocoa do you think I should use?

    Reply
  6. Amanda Torres says

    March 12, 2010 at 2:34 pm

    Thanks for leaving a comment on my page. You have a super cute blog and a love for cooking too! Thanks for visiting and I will be back to your page!

    Reply
  7. Kristi says

    March 12, 2010 at 3:19 pm

    Mmmm, if you’ve checked out my other blog yet, you’ll see how much I use buttercream! I have a cake biz and go through that stuff like crazy. I might have to try this recipe for buttercream, and yes, you should get your recipes down in writing. And then put them on here….

    Reply
  8. Jen says

    March 12, 2010 at 7:01 pm

    Okay – now I am craving cupcakes! I’ll have to try making homemade buttercream frosting. Yours looks amazing.

    Adorable dog!

    Reply
  9. Alison says

    March 12, 2010 at 8:26 pm

    Hi there! Now you really have me hungry! Browsing your blog and everything looks delicious! Thanks for visiting, oh and by the way I agree, if you are going to have a nosy neighbor, birds are the ones to have! Thanks.

    Reply
  10. Tammy says

    March 14, 2010 at 11:47 am

    They look absolutely delicious. I can’t wait to try your frosting – I am going to try it for my little one’s first birthday!

    Reply
  11. Aimee says

    March 14, 2010 at 7:04 pm

    That frosting looks like the perfect topping to any cake!
    And Eli looks like the perfect topping to any day – what a cute pooch!

    Reply
  12. pamela says

    March 14, 2010 at 9:35 pm

    Great picture of Eli! This looks like a simple and very yummy butter-cream recipe. Thanks for sharing with your fans!

    Reply
  13. Ramona says

    March 16, 2010 at 11:53 am

    Is 5 3/4 cups of conf. sugar a whole box or a 2 lb. bag?

    looks good.

    Reply
  14. Cate says

    April 19, 2010 at 11:00 pm

    Ramona – definitely more than a box. Don’t hold me to it, but I think a box is 2 cups.

    Debbie – I would start with a 1/4 cup of cocoa and go from there.

    Reply
    • Patti says

      March 24, 2012 at 9:22 pm

      I used a half a cup of hersey cocoa. It was like a milk choc. if you want it darker add more, 1/2 was perfect for me, I also added 2 TBLS. of sour cream, just because it needed a little more moisture from the dry cocoa. Worked awesome!

      Reply
  15. Faygie says

    June 30, 2010 at 11:36 pm

    I used your buttercream frosting for the cupcakes I made for my daughter’s 3rd b-day party this past Sunday – OMG, it was sooo good!!! Everybody loved it!

    Reply
  16. Kazia says

    November 5, 2010 at 1:07 pm

    Is it possible to make this the day before? Or is it best if I make it and use it right away?
    Thanks!

    Reply
  17. Cate says

    November 5, 2010 at 3:22 pm

    Kazia – yes, absolutely. If you have extra, don’t refrigerate it, just leave it covered on the counter. It’s good for a few days. :)

    Reply
  18. Kim says

    December 2, 2010 at 1:03 am

    A few questions from someone who doesn’t use buttercream often, and usually uses it for cupcakes and not larger cakes: Will your buttercream work well to decorate sugar cones to look like trees? Do you think I could decorate them a day ahead and still have them be okay? Also, when I frost my cake will your buttercream allow me to frost a smooth surface (for grass)? Sorry for the silly questions but I don’t do much in they way of cake decorating. Thanks!

    Reply
  19. Cate O'Malley says

    December 2, 2010 at 6:19 pm

    Kim – Hi there! Yes, I think the buttercream would be find to decorate the cones as trees and alternately, allow for a smooth surface for grass. I use it when I make our rainbow cakes bi-annually, and you can get the frosting pretty smooth. Hope that helps!

    Reply
  20. May says

    December 3, 2010 at 5:23 pm

    Can I just add cocoa power to this to make a chocolate butter cream frosting? If so, how much coca powder would you recommend?

    Reply
  21. Christina says

    October 28, 2011 at 3:52 pm

    Used your recipe this morning for a chocolate chip cookie cake bound for the school cake walk – it is delicious! Thanks for sharing!

    Reply
  22. Barbara says

    April 4, 2012 at 3:52 pm

    I would like to use your frosting on a Castle Cake Im making for my grandaughters birthday sunday, will it work? Can I frost it on Sat, or
    wait until Sunday morning?? thanks

    Reply
    • Cate says

      April 5, 2012 at 1:18 pm

      Hi Barbara! Yes, it should be perfect for that. You can frost it either the night before or the day of. Send pictures!

      Reply
  23. Heather Holthouser says

    June 6, 2012 at 11:23 am

    Question…if I were to make a cake and frost it the day before I needed it, should it be refrigerated?

    Reply
    • Cate says

      June 6, 2012 at 11:42 am

      No, no refrigeration needed (good on counter, cool temperature, for a few days).

      Reply
  24. victoria says

    August 27, 2012 at 4:52 am

    hi am going to try this looking for a simple buttercream, in past of others tried ive had an issue with it separating or looking a bit curdled does milk need to be room temp also? and if in a rush do you recommend microwaving butter a few seconds

    Reply
    • Cate says

      August 27, 2012 at 10:21 pm

      No, the milk should be cold, straight from the fridge. And yes, I have been known to use the microwave to soften the butter a bit (just make sure to catch it before it melts completely). Hope that helps!

      Reply
  25. luz says

    September 18, 2012 at 4:56 am

    Hi..I have a question…is the butter salted or unslated? I hear alot of people complain about buttercream recipes when salted butter isused… Thanks!

    Reply
    • Cate says

      September 18, 2012 at 8:31 am

      Truth be told, I only keep one kind of butter on hand, salted, so that’s what I use, but the recipe will work with both.

      Reply
  26. Megan says

    November 17, 2012 at 1:51 pm

    Awesome! I was just googling “best buttercream frosting recipe ever,” in an attempt to find something that compared to my favorite frosting in the world…and that is the frosting from Billy’s Bakery! Your’s was the first link I clicked on…read the words “Billy’s Bakery is the one to beat” and score, someone who loves Billy’s as much as I do! Can’t wait to try this recipe out!

    Reply
  27. zonia says

    April 19, 2013 at 2:34 pm

    Do you use a certain brand of butter… examples; Land O Lakes, Blue Bonnet..ect….or does it matter?

    Reply
    • Cate O'Malley says

      April 21, 2013 at 8:19 pm

      I don’t think it matters. My go-to is the butter that Costco sells. If I buy at the grocery store, it’s usually Land ‘O Lakes.
      Cate O’Malley recently posted..Visit: Atlantis Aquarium {Nassau, Bahamas}

      Reply

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Weekend photos in review, old school style. Contex Weekend photos in review, old school style. Context: 1) saying goodbye until Easter, 2) sending him back with good bagels, 3) sunlight charging station, 4) the sun was out all day yesterday and it was glorious, 5) hitting the farmers market for my favorite garlic butter, 6) make a wish, 7) sun patterns, and 8) my sous chef
I don’t eat French fries often, but when I do, I I don’t eat French fries often, but when I do, I’m going to make it count. Doo Wop Eats opened a few months ago in downtown Denville and their fries are LEGIT. They are hand cut and taste the way fries should … like potatoes! I add a sprinkle of salt and dunk them in a side of their special sauce and they are pure perfection. You can order a small bucket or a large one (better for sharing!), or as a side item with one of their other delicious menu items like their cheeseburgers, fried chicken sandwiches or cheesesteak. I do believe they’re the best fries in town. I said what I said. Doo Wop’s menu celebrates all your favorite Jersey shore boardwalk treats, including Fried Oreos, clam strips and milk shakes and has a fun vibe for kids and families. 😍
The Grinder Salad, a recipe I found on tiktok that The Grinder Salad, a recipe I found on tiktok that takes all of your favorite ingredients from a grinder (or sub) sandwich and makes it into a delicious chopped salad. It’s as easy as putting everything in a bowl and chopping it up. Perfect for busy days and lazy nights, light meals and warm weather choices. Ingredient list below. Enjoy!

One bag or arugula
One container of cherry tomatoes 
Quarter pound of hard salami
8 Oz of fresh mozzarella
One small red onion
1/3 cup banana peppers 
Handful of fresh basil
Half cup Italian salad dressing
3 T Kewpie mayo
2 T red wine vinegar 
Sea salt and black pepper

Chop it all up, add a half box of ditalini pasta, cooked. Mix to combine.

Recipe from GrilledCheeseSocial.
We had a fun little board party this week and the We had a fun little board party this week and the delicious whipped Brie I shared earlier was front and center. If you haven’t heard of board parties, it’s when every guest makes a different type of food board and brings it - so much fun noshing ensues! With toasted baguette slices, cornichons and local honey, this was mostly a French-inspired board. So simple to pull together and totally my kind of meal.

Pinterest

Weekend photos in review, old school style. Contex Weekend photos in review, old school style. Context: 1) saying goodbye until Easter, 2) sending him back with good bagels, 3) sunlight charging station, 4) the sun was out all day yesterday and it was glorious, 5) hitting the farmers market for my favorite garlic butter, 6) make a wish, 7) sun patterns, and 8) my sous chef
I don’t eat French fries often, but when I do, I I don’t eat French fries often, but when I do, I’m going to make it count. Doo Wop Eats opened a few months ago in downtown Denville and their fries are LEGIT. They are hand cut and taste the way fries should … like potatoes! I add a sprinkle of salt and dunk them in a side of their special sauce and they are pure perfection. You can order a small bucket or a large one (better for sharing!), or as a side item with one of their other delicious menu items like their cheeseburgers, fried chicken sandwiches or cheesesteak. I do believe they’re the best fries in town. I said what I said. Doo Wop’s menu celebrates all your favorite Jersey shore boardwalk treats, including Fried Oreos, clam strips and milk shakes and has a fun vibe for kids and families. 😍
The Grinder Salad, a recipe I found on tiktok that The Grinder Salad, a recipe I found on tiktok that takes all of your favorite ingredients from a grinder (or sub) sandwich and makes it into a delicious chopped salad. It’s as easy as putting everything in a bowl and chopping it up. Perfect for busy days and lazy nights, light meals and warm weather choices. Ingredient list below. Enjoy!

One bag or arugula
One container of cherry tomatoes 
Quarter pound of hard salami
8 Oz of fresh mozzarella
One small red onion
1/3 cup banana peppers 
Handful of fresh basil
Half cup Italian salad dressing
3 T Kewpie mayo
2 T red wine vinegar 
Sea salt and black pepper

Chop it all up, add a half box of ditalini pasta, cooked. Mix to combine.

Recipe from GrilledCheeseSocial.
We had a fun little board party this week and the We had a fun little board party this week and the delicious whipped Brie I shared earlier was front and center. If you haven’t heard of board parties, it’s when every guest makes a different type of food board and brings it - so much fun noshing ensues! With toasted baguette slices, cornichons and local honey, this was mostly a French-inspired board. So simple to pull together and totally my kind of meal.
Lunch date with one of my favorite people. 😍 We Lunch date with one of my favorite people. 😍 We popped into Cafe Crevier downtown and I finally got to try one of their burgers. It was thick and juicy and cooked to perfection. Love that the lettuce was shredded, and that the bun was toasted and slightly crispy. If you’re local, pop in and give them a try - don’t miss the fries!
I haven’t had a snow pic on my feed all winter b I haven’t had a snow pic on my feed all winter because, well, it’s been a weird one. Despite living in the Northeast, our Winter has had hardly any snow. Not to worry though, we’re going to be having snow in the Spring at this point. 😂 End of the week has a high of 50 degrees, today we lived in a snow globe with awful wind. I don’t even care what freaking season it is, just PICK ONE. And for the love of all things holy, I desperately need sunshine.
Grey days, perpetual rain, delayed opening tomorro Grey days, perpetual rain, delayed opening tomorrow … all the perfect setting for a cozy night at home and #candleoclock.
Weekend Photos in Review, old school. ✨ Weekend Photos in Review, old school. ✨

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