Buttercream Frosting

This simple and delicious vanilla buttercream is perfect for frosting cakes and cupcakes.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings Batch

Calories 3583kcal

Author John Kanell

Equipment

Stand mixer

Ingredients

INGREDIENTS

1 tbsp vanilla 15mL
1 lb confectioner's sugar 454g
1 cup unsalted butter 225g, room temperature
3 tbsp heavy whipping cream 45mL
1/2 tsp salt

Instructions

Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.
Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.
Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.

Video

Notes

Sift your powdered sugar to avoid clogging piping tips.
Scrape the bowl down; to help ensure even consistency throughout.
You can use almost anything to flavor buttercream, fruit juice, coffee, orange blossom or rose water, melted chocolate, or Oreos!
If your buttercream has been sitting for a while or was chilled and brought back to room temperature it's always a good idea to give it a quick whip to restore it's consistency.
If you're looking for a very spreadable and very smooth icing, you can add the full amount of cream in (and maybe even a bit more).

Nutrition

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