Classic Buttercream Frosting Recipe
American · Dessert · 10 min total
A rich, creamy, and versatile buttercream frosting perfect for cakes, cupcakes, and cookies. This easy recipe yields a smooth, spreadable frosting that holds its shape beautifully.
10
min prep
min prep
12
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups confectioners' sugar, sifted
- 1/4 cup whole milk or heavy cream
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
- Gradually add the sifted confectioners' sugar, 1 cup at a time, beating on low speed until incorporated after each addition.
- Add the milk (or cream), vanilla extract, and salt. Beat on medium-high speed until light and fluffy, about 3-5 minutes, scraping down the sides as needed.
- If the frosting is too thick, add more milk (1 tablespoon at a time). If too thin, add more confectioners' sugar (1/4 cup at a time).
- 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 confectioners' sugar.
- To color the frosting, add gel food coloring after the frosting is fully mixed.
- Store frosted cake at room temperature if using dairy; refrigerate if using cream cheese or perishable fillings.
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