Buttercream frosting is a pretty basic recipe – butter, powdered sugar, vanilla, cream or milk – but mine has always been a little bit blah. Then I ran across this one over at Unsophisticook, and decided to give it a try. It was fabulous, and it’s now my go-to buttercream frosting.
She says that the trick is to use softened salted butter, but I also think it’s important to not turn off the mixer when everything is just combined, and instead let the mixer go until the frosting is light and fluffy.
1 cup (2 sticks) softened salted butter, sifted confectioner’s sugar, pure vanilla extract, heavy cream.
I don’t know that making this frosting could be any easier. First, beat your softened butter on med-high speed for about 3 minutes.
Add in your confectioner’s sugar and stir on low until it’s incorporated. I’m not always successful at this part, personally, and I think most of us can relate to this picture right here:
Once the sugar is incorporated, add vanilla extract and 3 T of heavy cream. Beat on med-high for 3 minutes, stopping once or twice to scrape the sides.
Frost your cake or cupcakes. Some people do it all fancy-like, but I just prefer to slap the frosting on. As good as this stuff is, who cares what it looks like? It’s going to be gone FAST.
- 1 c. salted butter (2 sticks), softened
- 4 c. sifted confectioner's sugar
- 1 T pure vanilla extract
- 3 - 5 T heavy cream
- Using a paddle beater, beat softened butter on med-high speed for about 3 minutes.
- Add confectioner's sugar and stir on low until it's incorporated; add vanilla extract and 3 T of heavy cream. Beat on med-high for 3 minutes, stopping to scrape the sides of the bowl once or twice.
- If you prefer a thinner frosting, add additional heavy cream 1 T at a time until desired consistency is reached.