Ingredients
Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups (1 lb) confectioners’ sugar, sifted, plus more if needed
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream (or whole milk)
- ¼ teaspoon salt
Instructions
- Beat the Butter: In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy and smooth, about 1 minute.
- Add Sugar Gradually: Gradually add the confectioners’ sugar, about 1 cup at a time, mixing on low speed after each addition until fully incorporated.
- Add Vanilla, Cream, and Salt: Add the vanilla extract, heavy cream (or milk), and salt to the mixture and beat on medium speed until smooth and fluffy, about 3 to 4 minutes.
- Adjust Consistency: If the frosting is too thick, add an additional tablespoon of cream or milk. If it’s too thin, add more confectioners’ sugar, a little at a time, until you reach your desired consistency.
- Use Immediately: Use the frosting immediately to frost cakes, cupcakes, or cookies, or store as directed in the notes below.
Notes
- Make-Ahead & Storage: The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. Before using, let it sit at room temperature for 2 hours and then beat again until smooth. Add a touch more cream or milk if too stiff.
- Freezing: You can freeze the frosting in an airtight container or resealable freezer bag for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature and whipping to restore fluffiness.
- Yield Adjustment: This recipe makes enough frosting for 24 cupcakes or a 9×13-inch sheet cake. For an 8- or 9-inch layer cake, increase the quantities by 25% (2½ sticks butter, 5 cups confectioners’ sugar, 2½ teaspoons vanilla extract, 4 tablespoons cream, and a heaping ¼ teaspoon salt).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
