Description
A classic American buttercream frosting that’s perfectly sweet, silky smooth, and wonderfully fluffy. Ideal for decorating cakes, cupcakes, and cookies, this frosting spreads, pipes, and fills beautifully.
Ingredients
- 1 1/2 cups unsalted butter, at room temperature
- 4 1/2 to 5 cups powdered sugar, sifted
- 1/4 tsp fine salt, or to taste
- 4 tsp vanilla extract
- 3–4 tbsp heavy cream or whole milk, as needed for consistency
Instructions
- In a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the room temperature butter on high speed for about 5 minutes, until it becomes pale and fluffy. Scrape down the bowl as needed.
- Gradually add the sifted powdered sugar, one heaping tablespoon at a time, with the mixer on medium-low speed. Allow each addition to fully incorporate before adding the next. Adjust sweetness to taste.
- Add the salt and vanilla extract, and beat until combined.
- Slowly add heavy cream or milk, one tablespoon at a time, until the desired consistency is reached.
- Beat for one more minute until the frosting is light, airy, and perfectly whipped.
Notes
- Use heavy cream for a richer, creamier frosting.
- Butter should be soft but not melted for best texture.
- Add more or less powdered sugar to control sweetness and stiffness.
- Store in an airtight container in the fridge for up to 1 week. Re-whip before using.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/24 of recipe
- Calories: 225 kcal
- Sugar: 29 g
- Sodium: 30 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 40 mg
