Description
Silky, fluffy vanilla buttercream that’s quick to make and perfect for spreading or piping onto cakes, cupcakes, and cookies. Trust me, you’re going to love this.
Ingredients
- Unsalted Butter: 1 cup (2 sticks), softened
- Powdered Sugar: 4 cups, sifted
- Heavy Cream or Milk: 2 to 4 tablespoons, as needed for consistency
- Pure Vanilla Extract: 2 teaspoons
- Salt: a pinch
Instructions
- Prepare Ingredients: Make sure the butter is at room temperature and the powdered sugar is sifted to remove lumps.
- Beat Butter: In a large mixing bowl, beat 1 cup of softened unsalted butter on medium speed until creamy, about 1 to 2 minutes.
- Add Sugar Gradually: With the mixer on low, add 4 cups of sifted powdered sugar a cup at a time, mixing until incorporated before adding the next cup.
- Add Flavor and Salt: Add 2 teaspoons of pure vanilla extract and a pinch of salt, mixing to combine.
- Adjust Consistency: Add 2 to 4 tablespoons of heavy cream or milk, one tablespoon at a time, until you reach your desired spreading or piping consistency.
- Whip Until Fluffy: Increase the mixer speed to high and beat for 2 to 3 minutes until the frosting is light and airy.
- Finish: Scrape down the bowl with a rubber spatula, give the frosting a final quick beat, then use immediately to spread or transfer to a piping bag.
Notes
- For stiffer frosting for piping, use less cream and chill briefly if needed.
- Use pure vanilla extract or vanilla bean paste for the best flavor.
- If the frosting becomes too soft, chill for 10 minutes and re-whip before using.
Nutrition
- Serving Size: 1/12 batch (about 2 tablespoons)
- Calories: 220
- Sugar: 40 g
- Sodium: 80 mg
- Fat: 15 g
- Saturated Fat: 11 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg