Classic ButterCream Frosting Recipe

This classic buttercream frosting is rich, creamy, and incredibly versatile, perfect for decorating cakes, cupcakes, and cookies. It’s light and fluffy with a delicate sweetness, and it holds its shape beautifully for piping intricate designs like roses and swirls. The key to this recipe is the right balance of fat and sugar, and the technique of whipping the butter and powdered sugar together to create a light and airy texture. It’s the ideal choice for any baker looking to create professional-looking desserts at home.

Ingredients

• 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
• 4 cups (480g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 3-4 tablespoons heavy cream or milk
• ¼ teaspoon salt (optional, to balance the sweetness)

Instructions

1. Prepare the Butter: Ensure your unsalted butter is at true room temperature. It should be soft enough to indent with your finger without melting. If the butter is too cold, the frosting will be lumpy. If it is too warm, it will be greasy and won’t hold its shape. A good rule of thumb is to take it out of the refrigerator about 1-2 hours before you plan to use it.

2. Whip the Butter: Using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter on medium-high speed for 3-5 minutes. You want the butter to become light in color, pale yellow, and fluffy. This is a crucial step for achieving a light and airy frosting, as it incorporates air into the butter.

3. Add the Powdered Sugar: Reduce the mixer speed to low. Slowly add the sifted powdered sugar, one cup at a time. Sifting the sugar is important as it prevents lumps and ensures a smooth frosting. Be careful during this step, as the sugar can fly out of the bowl. Once all the sugar is incorporated, the mixture will look crumbly.

4. Incorporate the Liquid and Flavor: Add the vanilla extract and salt (if using). With the mixer on low speed, slowly pour in 3 tablespoons of heavy cream or milk. Mix until the frosting starts to come together.

5. Final Whip and Consistency Check: Increase the mixer speed to medium-high and beat for another 3-5 minutes. This final whip is what transforms the frosting from a dense paste into a fluffy, pipeable cloud. The frosting should be light, creamy, and well-aerated.

Check the consistency. If it’s too thick, add the remaining tablespoon of heavy cream or milk, a teaspoon at a time, until it reaches your desired consistency. If it’s too thin, you can add more sifted powdered sugar, one tablespoon at a time, until it thickens up. The frosting should hold its shape when lifted with the beaters, as seen in the top-right image.

6. Coloring and Piping: If you want to color the frosting, add gel food coloring at this stage. Gel coloring is recommended as it’s more concentrated and won’t thin out the frosting like liquid food coloring. Mix until the color is evenly distributed.

For piping, transfer the frosting to a piping bag fitted with your favorite tip. Use firm, even pressure to pipe your desired designs. The frosting in the bottom-left image shows how well-made buttercream can create beautiful roses and stars.

7. Troubleshooting:

• Too Stiff/Lumpy: The butter was too cold. You can try adding a bit more cream, or beat it for a few more minutes to warm it up.
• Too Loose/Greasy (bottom-right image): The butter was too warm or you over-whipped it. Refrigerate the frosting for 10-15 minutes, then re-whip it on low speed to bring it back together.
• Grainy: The powdered sugar was not sifted, or it wasn’t mixed long enough.
• Tastes too buttery: Your butter may not be fresh, or you didn’t whip it long enough to incorporate enough air.

8. Storage: This buttercream can be stored in an airtight container in the refrigerator for up to 2 weeks. Before using, let it come back to room temperature and give it a good re-whip in the mixer until it is light and fluffy again.