Classic Buttercream Frosting (Printable Version)

Rich, smooth buttercream perfect for frosting cakes, cupcakes, and cookies with a creamy texture.

# What You'll Need:

→ Dairy

01 - 1 cup unsalted butter, softened

→ Sweeteners

02 - 3 to 4 cups powdered sugar, sifted

→ Liquids

03 - 2 to 3 tablespoons whole milk or heavy cream

→ Flavoring

04 - 2 teaspoons pure vanilla extract

→ Salt

05 - Pinch of fine sea salt

# Directions:

01 - Beat the softened butter on medium speed for 2 to 3 minutes until creamy and pale.
02 - Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition and scraping down the bowl sides as needed.
03 - Mix in the vanilla extract and a pinch of salt.
04 - Add milk or cream, one tablespoon at a time, until achieving desired thickness: thick for piping or slightly thinner for spreading.
05 - Beat the mixture for an additional 2 to 3 minutes until smooth, light, and fluffy.
06 - Use immediately to frost cakes or cupcakes, or store in an airtight container refrigerated up to one week. Bring to room temperature and re-whip before use.

# Expert Advice:

01 -
  • It's forgiving enough for beginners but sophisticated enough to make your baked goods taste like they came from a professional bakery.
  • The ratio of butter to sugar creates that perfect balance between richness and sweetness that never gets cloying.
  • You can make it in under fifteen minutes with just an electric mixer and a bowl.
02 -
  • Butter temperature matters more than anything else—cold butter won't whip properly, and overly soft butter will make your frosting greasy and droopy.
  • Always sift your powdered sugar; even the best mixer can't fully break up unsifted lumps, and your frosting will have a gritty texture.
  • Liquid is your final control—add it slowly, because too much turns buttercream into icing, and too little makes it impossible to spread.
03 -
  • If your kitchen is warm, briefly chill the mixing bowl and beaters before starting—cold equipment keeps the frosting from softening into a greasy puddle.
  • For perfectly smooth frosting, sift your powdered sugar twice; once when measuring and once before adding it to the butter.
  • A tablespoon of cornstarch mixed into the powdered sugar before sifting stabilizes the frosting, especially if you're working in a warm kitchen or piping for hours.

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