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Buttercream Frosting

The only frosting recipe you need. Smooth, pipeable, and customizable.

Prep: 10 min Cook: 0 min Makes: 3 cups (enough for 24 cupcakes or one 2-layer cake) 1×

Ingredients

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  • 1 cup (2 sticks) butter, softened to room temperature
  • 4 cups powdered sugar, sifted
  • 2 Tbsp heavy cream or milk
  • 2 tsp vanilla extract
  • Pinch of salt

Instructions

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  1. Beat softened butter with an electric mixer on medium speed for until pale and fluffy.
  2. Add half the powdered sugar. Beat on low until combined, then increase to medium.
  3. Add remaining powdered sugar, cream, vanilla, and salt. Beat on low to combine.
  4. Increase speed to medium-high. Beat until light and fluffy.
  5. Add more cream for thinner consistency, more powdered sugar for thicker.

Notes

  • Room temp butter: This is crucial. Too cold = lumpy. Too soft = runny. Should dent when pressed but hold its shape.
  • Sift the sugar: Sifting prevents lumps and makes smoother frosting.
  • Chocolate version: Add 1/2 cup unsweetened cocoa powder with the powdered sugar.
  • Cream cheese version: Replace half the butter with room temperature cream cheese.
  • Storage: Room temperature 2-3 days, refrigerated up to 1 week. Bring to room temp and re-whip before using.

Adapted from Sally's Baking Addiction

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