Vanilla Butter Icing
Indulge your sweet tooth with this effortlessly creamy Vanilla Butter Icing, a classic made with just five simple ingredients for the perfect finishing touch to cakes, cupcakes, and cookies. Crafted in only 10 minutes, this rich and silky frosting combines soft, buttery notes with the warm, aromatic hint of pure vanilla extract. Achieve a flawless texture by whipping softened unsalted butter with powdered sugar, a splash of heavy cream (or milk), and a pinch of salt to balance the sweetness. Whether you choose to spread or pipe it, this versatile icing is adaptable to your desired consistency and promises to elevate any dessert into a bakery-worthy masterpiece. Perfect for celebrations or everyday treats, this homemade frosting is a must-have recipe for any baking enthusiast.
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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 vanilla extract
- 1 pinch salt
Instructions
Ensure the unsalted butter is softened to room temperature before starting to make the icing.
In a large mixing bowl, beat the softened butter using a hand mixer or stand mixer on medium speed until it becomes smooth and creamy (about 2 minutes).
Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition to prevent the sugar from flying out of the bowl. Increase the speed to medium once the sugar is partially incorporated.
After all the powdered sugar has been added, pour in the heavy cream (or milk), vanilla extract, and a pinch of salt. Beat on medium-high speed for 2-3 minutes, or until the icing reaches your desired creamy consistency.
If the icing is too thick, add an extra teaspoon of heavy cream or milk at a time until the desired consistency is reached. If the icing is too thin, add more powdered sugar, one tablespoon at a time.
Once the icing is smooth, fluffy, and flavorful, it's ready to use. Spread or pipe the icing onto your cake or cupcakes as desired.
Store any leftover icing in an airtight container in the refrigerator for up to one week. Let it sit at room temperature and re-whip before using again.
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 501.8 g | 182% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 500.9 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 62 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.
