Bourbon Vanilla Buttercream Frosting

Make sure the butter is at room temperature for easier mixing.

Beat the butter until it's light and fluffy before adding the other ingredients.

Add the liquids gradually.

Adjust the amount of bourbon and milk to taste or as needed for the right consistency.

Sift the confectioners' sugar to prevent lumps in the frosting if yours has been sitting in the pantry a while.

Use a spatula to scrape down the sides of the bowl.

Taste and adjust the flavoring as you go.

Use immediately or store properly for later use.

Experiment with different proportions of bourbon and milk.

Can I use a different type of alcohol?

Yes, you can use other types of alcohol like rum or brandy for a different flavor.

Is it necessary to use confectioners' sugar?

Confectioners' sugar is necessary in this recipe since it is not a cooked icing. Granulated sugar would yield a very grainy result.

Can I make this frosting without alcohol?

Yes, you can omit the bourbon and use milk or cream for a non-alcoholic version.

How do I know when the frosting is at the right consistency?

The frosting should be smooth, spreadable, and hold its shape well.

Can I add other flavors to this frosting?

Yes, you can add flavors like almond extract, citrus zest, or cocoa powder.

How should I store leftover frosting?

Store in an airtight container in the refrigerator for up to 1 week.

Can I color this frosting?

Yes, you can add food coloring to achieve the desired color. Paste coloring works best for more vibrant colors, liquid coloring works well for light tints.

Can I make this frosting in advance?

Yes, you can make it in advance and store it in the refrigerator. Let it come to room temperature and re-whip before using.

How much frosting does this recipe make?

This recipe makes enough to frost about 24 cupcakes or a two-layer cake.