This versatile buttercream frosting is rich, creamy, and perfect for cakes, cupcakes, and cookies. With a smooth texture and customizable flavors, it’s an essential recipe for any baker’s repertoire.
Ingredients
- 2 cups (400g) unsalted butter, softened
- 4 cups (400g) confectioners’ sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons whole milk or heavy cream
- Food coloring (optional)
Instructions
- Prepare the Butter
- In a large mixing bowl, add the softened butter.
- Using an electric mixer on medium speed, beat the butter until it becomes smooth and creamy. This step ensures a light and airy texture in your frosting.
- Incorporate Sugar
- Gradually add the confectioners’ sugar, about 1 cup at a time, to avoid a powdery mess.
- Beat well after each addition, starting on low speed and increasing to medium as the sugar incorporates.
- Scrape down the sides of the bowl periodically to ensure everything is well blended.
- Add Vanilla Extract
- Pour in the vanilla extract and mix thoroughly until combined. The vanilla adds a warm, aromatic flavor to the frosting.
- Adjust Consistency
- Add 2 tablespoons of milk or heavy cream to the mixture. Continue to beat until smooth.
- If the frosting is too thick, add more milk or cream, 1 tablespoon at a time, until it reaches your desired consistency. For a stiffer frosting (ideal for piping), use less liquid.
- Beat to Perfection
- Increase the mixer speed to high and beat the frosting for 2-3 minutes. This aerates the mixture, making it light and fluffy.
- If desired, divide the frosting into separate bowls and mix in food coloring to achieve your preferred shades.
Tips and Tricks
- Softened Butter: Ensure the butter is softened to room temperature for a smooth and lump-free frosting. Cold butter will not mix well, while overly soft butter can make the frosting too loose.
- Confectioners’ Sugar: Sift the sugar beforehand to avoid lumps in the frosting.
- Milk or Cream: For a richer flavor, opt for heavy cream instead of milk. Adjust the amount based on your preferred consistency.
- Mixing Speed: Start mixing at a low speed when adding sugar to prevent it from flying out of the bowl.
- Food Coloring: Use gel food coloring for vibrant hues without altering the frosting’s consistency.
Notes
- This recipe makes enough frosting to cover an 8-inch layer cake or frost about 24 cupcakes.
- Leftover frosting can be stored in an airtight container in the refrigerator for up to 1 week. Allow it to come to room temperature and rewhip before using.
- The frosting is naturally off-white. If you want a pure white frosting, use clear vanilla extract instead of regular vanilla.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce or omit additional salt in the recipe, as salted butter will add a touch of saltiness.
Q: My frosting is too soft. How can I fix it?
A: Chill the frosting in the refrigerator for 10-15 minutes, then rewhip. You can also add more confectioners’ sugar to thicken it.
Q: Can I make this frosting ahead of time?
A: Absolutely! Prepare the frosting in advance and store it in the refrigerator. Let it come to room temperature and whip it again before use.
Q: Can I use plant-based butter for a dairy-free version?
A: Yes, substitute the butter with a high-quality vegan butter and use non-dairy milk like almond or oat milk.
Q: How do I make the frosting less sweet?
A: Balance the sweetness by adding a pinch of salt or a small amount of cream cheese for a tangy twist.
