Classic Buttercream Frosting Recipe

American · Dessert · 10 min total

A rich, creamy, and versatile buttercream frosting perfect for cakes, cupcakes, and cookies. This recipe yields a smooth, spreadable frosting that holds its shape beautifully.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream or whole milk
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

Instructions

1. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
2. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated. Scrape down the sides of the bowl as needed.
3. Add the heavy cream, vanilla extract, and salt. Beat on medium-high speed until light and fluffy, about 3-5 minutes. If the frosting is too thick, add more cream 1 tablespoon at a time. If too thin, add more powdered sugar.
4. Use immediately or store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.

Tips

• For chocolate buttercream, add 1/2 cup unsweetened cocoa powder with the powdered sugar.
• For a stiffer frosting (for piping), reduce cream to 2 tablespoons.
• Store frosted cake in the refrigerator if not serving immediately; let sit at room temperature for 30 minutes before serving.

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