Description
This buttercream frosting is light, fluffy, and perfect for cakes and cupcakes.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3½ cups powdered sugar, sifted
- 2 tablespoons heavy cream (or milk)
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon fine salt
- Optional Add-Ins:
- ½ teaspoon almond extract
- Gel food coloring
- 2 tablespoons unsweetened cocoa powder
Instructions
- BEAT THE BUTTER: Place softened butter in a large mixing bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter on medium speed for 3 to 4 minutes until it becomes pale, fluffy, and significantly lighter in texture. Scrape down the sides of the bowl to ensure even mixing.
- ADD POWDERED SUGAR GRADUALLY: With the mixer on low speed, add the sifted powdered sugar one cup at a time. After each addition, mix on low until combined, then increase to medium-high and beat for 30 seconds. Once all the sugar is incorporated, scrape down the bowl and beat for 1 additional minute.
- ADD VANILLA, SALT, AND CREAM: Pour in the vanilla extract, salt, and 2 tablespoons of heavy cream. Beat the mixture on medium-high for 2 to 3 minutes until the frosting is light and creamy. If the frosting is too stiff, add more cream one teaspoon at a time until the desired consistency is reached.
- ADJUST FOR TEXTURE OR COLOR: Add gel food coloring, almond extract, or cocoa powder at this stage if using. Mix well on medium speed until fully blended and smooth. Use immediately or store in an airtight container.
Notes
- This frosting can be colored and flavored according to your preference.
- Store in an airtight container in the refrigerator if not using immediately.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Mixing
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 15g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2.5g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg