Buttercream Frosting
This buttercream frosting is the one I reach for every single time a cake or a batch of cupcakes needs topping. It only takes four pantry staples and about ten minutes at the mixer, and you end up with a frosting that's fluffy, spreadable, and just sweet enough without tipping into cloying territory. It holds its shape beautifully every time and is endlessly adaptable for any occasion.
Equipment
- Stand mixer or hand mixer with paddle attachment
- Large mixing bowl
- Rubber spatula for scraping down the bowl
- Measuring cups and spoons
- Piping bags and tips (optional) for decorating
- Fine-mesh sifter for the powdered sugar
Ingredients
- 1 cup unsalted butter 227g, softened to room temperature
- 4 cups powdered sugar 480g, sifted
- 2 teaspoons pure vanilla extract 10ml
- 1/8 teaspoon salt 0.75g
- 2 to 4 tablespoons heavy cream or whole milk 30-60ml
Instructions
- Place the softened unsalted butter in the bowl of your stand mixer fitted with the paddle attachment. Beat on medium speed for 3 to 4 minutes, scraping down the sides once or twice, until the butter turns noticeably paler and looks smooth and creamy.
- Turn the mixer to the lowest speed. Add the salt along with 2 cups of the sifted powdered sugar. Mix on low until fully incorporated and no dry streaks remain, about 1 minute. Scrape down the bowl again.
- Pour in the vanilla extract along with the remaining 2 cups of powdered sugar. Mix on low until combined, then add 2 tablespoons of the heavy cream or milk. Continue mixing on low until the frosting comes together and no longer looks powdery.
- Increase the mixer speed to medium-high and beat for 2 to 3 minutes, until the frosting lightens in color and noticeably increases in volume. Adjust consistency with remaining cream or extra powdered sugar as needed.
- Spread the frosting directly onto fully cooled cakes or cupcakes with an offset spatula, or transfer to a piping bag fitted with your tip of choice. If too soft to pipe clean lines, chill for 10 to 15 minutes, then re-whip briefly before piping.
Notes
- Always start with truly room temperature butter, not butter that's still cold in the center.
- Sift the powdered sugar to avoid lumps and a gritty texture.
- Add liquid gradually, since it's much easier to thin frosting out than to thicken it back up.
- Whip on medium-high speed at the end to incorporate air and lighten the texture.
- If your kitchen is warm, chill the frosting briefly before piping detailed designs.
- Taste as you go and adjust salt or vanilla to your preference.
- Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
- Before using refrigerated or frozen frosting, let it sit at room temperature until fully softened, then re-whip for 1 to 2 minutes to restore the light, fluffy texture.
- For chocolate buttercream, add 1/2 cup unsweetened cocoa powder along with the powdered sugar.
- For strawberry buttercream, fold in 3 tablespoons of freeze-dried strawberry powder at the end.
- For lemon buttercream, replace the vanilla with lemon extract and add 1 teaspoon lemon zest.
- For cream cheese frosting, replace half the butter with softened cream cheese for a tangier finish.
Nutrition
Serving: 1ServingCalories: 150kcalCarbohydrates: 20gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 15mgSugar: 19gVitamin A: 6IUCalcium: 1mg
Tried this recipe?Let us know how it was!