The Best Buttercream
How to make the BEST Buttercream Frosting that's soft, creamy, easy to make, and perfectly sweet. This homemade buttercream frosting pairs wonderfully with just about any cake or cupcake recipe, plus it can be made ahead of time. Customizable with flavor variations included!
Servings 3 cups
Ingredients
- 3 cups (375 grams) powdered sugar, sifted
- 2 sticks (227 grams) unsalted butter, at a cool room temperature
- 1/4 teaspoon fine salt
- 2 teaspoons pure vanilla extract
- 1 to 2 tablespoons heavy or whipping cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes.
- Add the salt, vanilla, and cream and beat on medium speed for 1 minute, adding more cream if needed.
STORAGE:
- Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.
Video
Notes
This recipe makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost an 8 or 9-inch two-layer cake.