Description
This Perfect Butter Cream Recipe creates a smooth, creamy, and fluffy vanilla buttercream frosting that is ideal for decorating cupcakes, cakes, and other desserts. Made with unsalted butter, powdered sugar, vanilla extract, and a touch of cream or milk, it offers a rich and balanced sweetness with a velvety texture that’s easy to spread or pipe.
Ingredients
Scale
Buttercream Frosting
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 2–4 tablespoons heavy cream or whole milk
- Pinch of salt (optional)
Instructions
- Beat the Butter: In a large mixing bowl, beat the softened butter on medium speed for 2–3 minutes until it becomes smooth and creamy. This process aerates the butter, creating a light base for your frosting.
- Add Powdered Sugar Gradually: Slowly add the powdered sugar, one cup at a time, beating on low speed to incorporate it fully. Scrape down the sides of the bowl as needed to avoid clumps and ensure even mixing.
- Add Vanilla and Cream: Pour in the vanilla extract and 2 tablespoons of heavy cream or whole milk. Beat the mixture on medium-high speed for 3–4 minutes until the buttercream becomes light and fluffy.
- Adjust Consistency: If the buttercream is too thick, add more cream or milk, one tablespoon at a time, until you achieve the desired spreading or piping consistency.
- Season to Taste: Add a pinch of salt if desired to balance the sweetness of the frosting.
Notes
- For chocolate buttercream, add 1/2 cup unsweetened cocoa powder to the frosting.
- To achieve a stiffer consistency suitable for piping, reduce the amount of cream slightly.
- Store buttercream in an airtight container in the refrigerator for up to one week or freeze for up to three months.
- Before using refrigerated or frozen buttercream, let it reach room temperature and re-whip it to restore consistency.
