This classic buttercream frosting is the perfect topping for cakes, cupcakes, and more. It’s rich, creamy, and incredibly easy to make! With just a few simple ingredients, you’ll have a silky smooth frosting that’s light, fluffy, and full of flavor.
Equipment:
- Stand or hand-held mixer with a large bowl
- Spatula
Ingredients:
- 1 cup unsalted butter (2 sticks), softened
- 16 oz powdered sugar (1 pound, about 3.5-4 cups)
- 1-2 tbsp milk or heavy whipping cream (up to 1/4 cup, optional)
- 2 tsp vanilla extract
- Pinch of salt (optional)
Instructions:
- Cream the butter: Using a hand-held mixer or stand mixer with a paddle or whisk attachment, beat the butter on medium-high until it turns pale yellow, about 4-5 minutes. Scrape down the sides of the bowl halfway through if necessary.
- Add the powdered sugar and vanilla: Turn the mixer to low and add the powdered sugar and vanilla extract. Mix on low speed for about a minute, until the mixture starts to look crumbly.
- Whip the frosting: Turn the mixer speed up to medium-high and continue mixing for 3-4 minutes until the frosting becomes light and fluffy.
- Adjust the consistency: If the frosting is too thick, add milk or cream, 1/2 tablespoon at a time, until the desired consistency is reached. Mix until smooth.
Tips:
- If using salted butter, omit the added salt in the recipe.
- Ensure the butter is at room temperature or slightly cooler for smooth blending.
- Beat the butter for 3-4 minutes before and after adding the powdered sugar to achieve the best texture.
- Sift the powdered sugar to avoid lumps for a silky frosting.
- If the frosting is too thin, add more powdered sugar to thicken. If it’s too thick, add more liquid (milk or cream).
- Coloring: Add gel food coloring for vibrant hues; it’s more concentrated than liquid food coloring.
Storage:
- Refrigeration: Store in an airtight container in the fridge for up to 2 weeks.
- Freezing: It can be frozen for up to 3 months in an airtight container.
This recipe makes about 3 cups of frosting and can easily be doubled for larger projects.
Nutrition (Per 2 tbsp):
- Calories: 147 kcal
- Carbohydrates: 19g
- Protein: 1g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 22mg
- Sodium: 68mg
- Potassium: 2mg
- Sugar: 19g
- Vitamin A: 255 IU
- Calcium: 3mg
- Iron: 1mg
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