So I noticed I don’t have ANY sweet recipes on my blog. There’s a simple reason for that: I really am not the best baker.

It’s a damn good day when I decide to make the cookie recipe on the back of the Nestle bag and it doesn’t go awry. I over mix things, under bake cakes, and still can’t figure out what’s going wrong with my caramel sauce.

So this definitely isn’t to say I don’t try. There’s just a science to baking and I am no scientist.

Like I said earlier, burned caramel sauce after burned caramel sauce does not bode well for one’s self esteem, so I created a buttercream frosting. I knew I couldn’t burn that!

It’s pretty simple, buttercream frosting. It’s just a few ingredients and takes virtually no time at all.

Start by beating the butter with a hand mixer. In order to make the frosting fluffy, which is what we want, it’s important to fluff the butter up a bit before adding the sugar. Confectioners sugar is best here, given its powdery texture.

I added the sugar a cup at a time for two reasons: 1) You don’t want a lumpy frosting, so adding it in slowly gives the mixer time to catch up 2) I don’t like powdered sugar all over my kitchen walls and island.

About half way thorough adding the sugar is when I added the cream. You can use milk here, but I figured it’s already so full of fat and sugar, a few spoonfuls of cream won’t make a difference. If you want a thinner frosting, just add more cream or milk. Add a few drops of vanilla and you’re done.

This is a very basic recipe, so the flavors you choose to add are endless.