Description
A rich and creamy buttercream frosting perfect for cakes and cupcakes.
Ingredients
Scale
- 16 tablespoons unsalted butter (softened to room temperature)
- 4–1/2 cups powdered sugar (up to 5 cups)
- 4 to 6 tablespoons heavy cream (or milk in a pinch)
- 1–1/2 teaspoons vanilla bean paste
- 1/8 teaspoon salt
Instructions
- In a stand mixer fitted with a paddle attachment, or in an extra large bowl using hand mixers, beat the room temperature butter on medium speed until creamy, 90 seconds to 2 minutes.
- Add powdered sugar, vanilla extract, and salt. Beat on low speed, gradually adding cream 1 tablespoon at a time (begin with 4 tablespoons).
- Switch mixer to medium-high speed and beat for several seconds until the liquid is whipped into the frosting. Turn off mixer and scrape the sides and bottom.
- Adjust consistency by adding more cream (1 tablespoon at a time) if frosting is too thick or more powdered sugar (2 tablespoons at a time) if frosting is too soft.
- Switch mixer to medium-high speed, beating for 1–2 minutes until frosting is smooth and creamy (but not whipped!). Taste and adjust for salt and sweetness.
Notes
- Note 2: Ensure butter is softened to room temperature for best mixing.
- Note 3: Adjust powdered sugar for desired sweetness and thickness.
- Note 4: Use heavy cream for a richer frosting; milk works in a pinch.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Mixing
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 12g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2.5g
- Carbohydrates: 15g
- Protein: 0g
- Cholesterol: 15mg