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Buttercream Frosting Recipe

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This classic American buttercream frosting is silky smooth, perfectly sweet, and incredibly easy to make. With just 5 simple ingredients and 10 minutes, you’ll have bakery-quality frosting that’s perfect for decorating cakes, cupcakes, cookies, and more.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream or whole milk (plus more if needed)
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon salt

Instructions

  1. Prepare your butter: Make sure your butter is at true room temperature—it should be soft enough to easily press your finger into but not greasy or melted. Cut it into tablespoon-sized pieces for easier beating.
  2. Beat the butter: Place the softened butter in your mixing bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter on medium speed for 2-3 minutes until it’s light, fluffy, and pale in color. Scrape down the sides of the bowl with a rubber spatula.
  3. Add the powdered sugar gradually: With the mixer on low speed, add the sifted powdered sugar one cup at a time. Mix on low until each addition is incorporated before adding more. This prevents a powdered sugar cloud from forming in your kitchen. After all the sugar is added, increase speed to medium and beat for 2 minutes.
  4. Add the liquids: Add the vanilla extract, heavy cream (or milk), and salt to the mixture. Beat on low speed for 30 seconds to incorporate, then increase to medium-high speed and beat for 3-4 minutes. The frosting should become noticeably lighter in color and very fluffy.
  5. Adjust consistency: Check the consistency of your frosting. It should be smooth, creamy, and spreadable. If it’s too thick, add more cream 1 tablespoon at a time until you reach your desired consistency. If it’s too thin, add more powdered sugar ¼ cup at a time.
  6. Final whip: Once you’ve achieved the perfect consistency, beat the frosting on high speed for 30 seconds to add extra air and fluffiness. Scrape down the bowl one final time to ensure everything is evenly mixed.
  7. Use immediately or store: Your buttercream is now ready to use! Spread it on cakes, pipe it onto cupcakes, or use it however you like. If not using immediately, transfer to an airtight container and store according to the storage instructions below.

Notes

  • Butter temperature is crucial: If your butter is too cold, the frosting will be lumpy. If it’s too warm, it will be soupy. Aim for 65-68°F room temperature.
  • Sift your sugar: This step is non-negotiable if you want smooth, lump-free frosting.
  • Scrape the bowl: Stop the mixer several times during beating to scrape down the sides and bottom of the bowl with a rubber spatula. This ensures even mixing.
  • Beat long enough: Don’t rush the beating process. The longer you beat the frosting (up to 5 minutes), the lighter and fluffier it becomes.
  • Color carefully: If adding food coloring, use gel colors rather than liquid ones to avoid changing the consistency.

Nutrition

Find it online: https://focialy.com/buttercream-frosting-recipe/