This classic buttercream frosting is creamy, fluffy, and perfect for cakes, cupcakes, or cookies. Made with simple ingredients, it’s easy to whip up and customize to suit any flavor profile.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2-3 tablespoons heavy cream (or milk, for a lighter option)
- 2 teaspoons pure vanilla extract
- Pinch of salt
- (Optional) Food coloring or flavoring of your choice
Instructions
- Cream the Butter:
In a large mixing bowl, beat the softened butter on medium speed until it is smooth, fluffy, and pale in color (about 2-3 minutes). - Add Powdered Sugar:
Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated. Scrape down the sides of the bowl as needed. - Incorporate Liquid Ingredients:
Add the vanilla extract, pinch of salt, and 2 tablespoons of heavy cream. Beat on medium speed until the frosting is smooth and creamy. If the frosting is too thick, add the remaining tablespoon of cream a little at a time until the desired consistency is reached. - Customize:
If desired, mix in food coloring or additional flavorings (e.g., almond extract, cocoa powder, or citrus zest) to suit your needs. - Frost and Enjoy:
Use immediately to frost your cakes, cupcakes, or cookies. For best results, spread or pipe onto completely cooled baked goods.
Storage Tip:
Store any leftover frosting in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature and re-whip before using.
Let me know if you’d like to include variations or specific pairing ideas!