Butter Cream Icing Buttercream Frosting
Indulge in the decadence of homemade Butter Cream Icing Buttercream Frosting, a classic and versatile recipe that elevates any dessert. Made with luxurious unsalted butter, silky powdered sugar, and a hint of pure vanilla extract, this frosting is whipped to perfection for a creamy, fluffy texture. A splash of heavy cream or milk ensures the ideal spreadable consistency, while a subtle pinch of salt balances the sweetness for a delightfully smooth finish. Ready in just 15 minutes, this foolproof recipe is perfect for frosting cakes, cupcakes, or cookies and can be customized to suit your flavor preferences. Whether you're piping intricate designs or spreading it in swirls, this buttercream frosting is guaranteed to impress with its rich taste and professional-quality results.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 4 cups powdered sugar (confectioners' sugar)
- 2 tablespoons heavy cream or milk
- 2 teaspoons pure vanilla extract
- 1 pinch salt
Instructions
Ensure the butter is at room temperature before starting. This allows it to blend smoothly with the other ingredients.
In a large mixing bowl, beat the unsalted butter using a hand mixer or stand mixer with a paddle attachment on medium speed until the butter is smooth, fluffy, and pale in color. This should take about 3-4 minutes.
Reduce the mixer speed to low, and gradually add the powdered sugar, one cup at a time, allowing it to fully incorporate before adding the next cup. Scrape down the sides of the bowl as necessary to ensure even mixing.
Once all the powdered sugar has been added, increase the mixer speed back to medium and beat the frosting until fluffy.
Add the heavy cream or milk, vanilla extract, and a pinch of salt to the bowl. Mix on low speed until combined, and then increase to medium-high speed. Continue beating for an additional 2-3 minutes until the frosting is light and creamy.
Taste the buttercream and adjust if needed. Add a small pinch of salt or a splash more of vanilla extract if desired.
Use the buttercream immediately to frost your baked goods, or store it in an airtight container in the refrigerator for up to one week. If refrigerated, let it come to room temperature and re-whip before using.
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 501.8 g | 182% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 499.9 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 48 mg | 1% | |
*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.
