Butter Cream
Indulge in the smooth, luscious decadence of homemade buttercream with this quick and easy recipe that’s perfect for elevating your cakes, cupcakes, and desserts. Made with just five simple ingredients—unsalted butter, powdered sugar, heavy cream, vanilla extract, and a pinch of salt—this buttercream delivers a perfectly creamy texture and a delightfully sweet, balanced flavor. Ready in just 15 minutes, the key to its silky consistency lies in whipping the butter to light, airy perfection before gradually incorporating the sugar and cream. Whether you’re frosting a celebration cake or adding a professional touch to homemade cupcakes, this versatile buttercream is your go-to recipe. Keep it classic with vanilla flavor or customize it with food coloring or additional extracts. Plus, it’s freezer-friendly, making it a convenient make-ahead option for bakers of all skill levels.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 500 grams powdered sugar
- 3 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1 pinch salt
Instructions
Ensure the unsalted butter is at room temperature before starting. This will make it easier to whip and result in a smoother frosting.
In a large mixing bowl, beat the butter using a hand mixer or stand mixer fitted with a paddle attachment on medium speed until it becomes light, fluffy, and pale in color. This should take about 3-4 minutes.
Gradually add the powdered sugar to the butter, about 1/2 cup at a time. Start the mixer on low speed to prevent a sugar cloud, then increase to medium speed. Beat well between each addition until fully incorporated.
Once all the powdered sugar has been added, pour in the heavy cream, vanilla extract, and a pinch of salt. Mix on medium speed until the ingredients are evenly combined and the frosting reaches a creamy and spreadable consistency. Adjust the cream quantity by adding 1 teaspoon at a time if the buttercream is too thick.
Taste the frosting and add more salt or vanilla extract, if desired, adjusting to your preference.
Use immediately to frost your cake, cupcakes, or other desserts. If not using right away, store the buttercream in an airtight container in the refrigerator for up to a week. Bring back to room temperature and re-whip before using for best results.
Nutrition Facts
Calories |
3773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.6 g | 269% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 500.1 g | 182% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 490.1 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
