Description
This classic buttercream frosting recipe yields a smooth, creamy, and fluffy icing perfect for decorating cupcakes, cakes, and other baked goods. Made with simple ingredients like unsalted butter, powdered sugar, vanilla, and cream, it’s easy to whip up in your stand mixer and can be adjusted to your preferred consistency.
Ingredients
Scale
Buttercream Frosting Ingredients
- 4 cups powdered sugar, sifted
- 1 cup unsalted butter, at cool room temperature
- 1/4 teaspoon fine salt
- 2 teaspoons pure vanilla extract
- 2-4 tablespoons heavy or whipping cream
Instructions
- Combine powdered sugar and butter: In a stand mixer fitted with the paddle attachment, add the sifted powdered sugar and cool room temperature unsalted butter. Mix on low speed until the ingredients are blended thoroughly.
- Beat until fluffy: Increase the mixer speed to medium and beat the mixture for 3 minutes until it becomes smooth, light, and fluffy in texture.
- Add flavor and moisture: Add the fine salt, pure vanilla extract, and 1 tablespoon of heavy cream. Continue beating on medium speed for an additional 1 minute to incorporate all ingredients evenly.
- Adjust consistency: Gradually add more heavy cream, one tablespoon at a time, and beat until the frosting reaches your desired consistency—smooth and spreadable without being too runny.
Notes
- Ensure the butter is softened but not melted to get the best creamy texture.
- Sifting powdered sugar avoids lumps and creates a smoother frosting.
- Adjust the amount of cream depending on whether you need a stiffer or more spreadable frosting.
- For colored frosting, add gel food coloring during the final mixing stage.
- Buttercream can be stored in an airtight container in the refrigerator for up to one week; bring to room temperature and re-whip before using.
