Description
This classic Vanilla Buttercream Frosting recipe is a smooth, creamy, and sweet frosting perfect for cakes, cupcakes, and cookies. Made with simple ingredients like butter, powdered sugar, and vanilla extract, it can be easily adjusted in consistency with heavy cream or milk for a perfect spreadable texture. A pinch of salt balances the sweetness for a rich and delightful flavor.
Ingredients
Scale
Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar (also called icing sugar)
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream or milk (adjust for desired consistency)
- A pinch of salt (optional, to balance sweetness)
Instructions
- Prepare the Butter: Ensure the unsalted butter is softened to room temperature to allow for easy whipping and a smooth texture in the frosting.
- Mix Butter and Sugar: In a large mixing bowl, beat the softened butter on medium speed until creamy, about 2-3 minutes. Gradually add the powdered sugar, a cup at a time, mixing well after each addition to incorporate fully and prevent lumps.
- Add Vanilla and Cream: Add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat the mixture on medium-high speed until light and fluffy, around 3-5 minutes. If the frosting is too thick, add more cream or milk, one tablespoon at a time, until you reach the desired consistency.
- Season with Salt: Add a pinch of salt to balance the sweetness. Mix briefly to combine.
- Check Consistency: Adjust the frosting’s texture if needed by adding more powdered sugar to thicken or more cream/milk to thin.
- Use or Store: Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to one week. Before using refrigerated frosting, bring it back to room temperature and re-whip for best texture.
Notes
- Ensure butter is fully softened for a smooth mixture without lumps.
- Adjust the cream or milk quantity to get the perfect spreadable consistency.
- You can tint the frosting with food coloring if desired.
- For a dairy-free version, substitute butter with vegan margarine and use plant-based milk or cream.
- Store leftover frosting in an airtight container in the fridge for up to one week; re-whip before use.
