Buttercream baby!

Buttercream is simply the essence that makes a cake what it is, be it cupcake or any kinda cake. I remember stuffing my face with Walnut layer cake as a kid, which had 2 layers of buttercream. I would only buy the cake if it was substantially and sufficiently loaded with the stuff!

I've got a load of cupcakes that will need to be lathered in buttercream in the upcoming weeks, so i've pulled some recipes i've found on Martha Stewarts website amongst a few other top foodie sites.

Billy Reece of Billy's Bakery in Manhattan's recipe for Vanilla Buttercream

Makes enough for 30 cupcakes

• 1 cup (2 sticks) unsalted butter, room temperature
• 6 to 8 cups confectioners' sugar
• 1/2 cup milk
• 1 teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Betty Crockers Vanilla Buttercream Frosting Recipe

3	cups powdered sugar
1/3	cup butter or margarine, softened
1 1/2	teaspoons vanilla
1-2	tablespoons milk

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake. Browned Butter Buttercream Frosting: In 1-quart saucepan, heat 1/3 cup butter (do not use margarine or spreads) over medium heat just until light brown. Watch carefully because butter can brown and then burn quickly. Cool butter. Use browned butter instead of softened butter in recipe. Lemon Buttercream Frosting: Omit vanilla. Substitute lemon juice for the milk. Stir in 1/2 teaspoon grated lemon peel. Maple-Nut Buttercream Frosting: Omit vanilla. Substitute 1/2 cup maple-flavored syrup for the milk. Stir in 1/4 cup finely chopped nuts. Orange Buttercream Frosting: Omit vanilla. Substitute orange juice for the milk. Stir in 2 teaspoons grated orange peel. Peanut Butter Buttercream Frosting: Substitute peanut butter for the butter. Increase milk to 1/4 cup, adding more if necessary, a few drops at a time.

Ooh, so many flavours, so much experimentation!