Description
This classic Buttercream Icing is rich, smooth, and perfect for decorating cupcakes or cakes. With just the right balance of sweetness and creaminess, it’s the ideal topping to complement any flavor of cupcake. You can easily customize it with different extracts or food coloring to match your occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a large bowl, beat the softened butter on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, while continuing to beat on low speed to prevent a sugar cloud.
- Add the heavy cream, vanilla extract, and a pinch of salt, and continue to beat on medium speed for another 3-5 minutes, or until the frosting is light, fluffy, and smooth.
- If the frosting is too thick, add more heavy cream, a tablespoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar.
- Once the buttercream is fluffy and smooth, it’s ready to pipe onto your cupcakes.
Notes
- You can color the buttercream with food coloring or add flavorings like almond extract or citrus zest for a different twist.
- If you’re not using the icing immediately, store it in an airtight container at room temperature for up to 2 days or refrigerate it for up to a week. Re-whip it before use.
- Prep Time: 10 minutes