Description
A creamy and delicious buttercream frosting perfect for cakes and cupcakes.
Ingredients
Scale
- 2 cups unsalted butter, room temperature (454g; 1 lb box)
- 1 Tbsp vanilla extract or vanilla bean paste (12g)
- 1/2 tsp fine salt (3g)
- 7 cups powdered sugar (907g; 2 lb bag)
- 3 Tbsp heavy whipping cream, room temperature (45g)
Instructions
- Beat 2 cups of unsalted butter on a medium-high speed (6-8 on a KitchenAid) for 2 minutes with a paddle attachment and stand mixer or in a large bowl with an electric hand mixer. It should become lighter in color and look white once it’s been whipped up.
- Then mix in 1 Tbsp vanilla extract and 1/2 tsp salt on a low speed until incorporated.
- Gradually add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Halfway through, add 3 Tbsp of heavy cream to make it easier to mix. I like to place a kitchen towel over my mixer to help contain any powdered sugar clouds.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
- If your buttercream isn’t as white as you’d like at this point, you can mix in a tiny drop of purple gel food coloring or 1/2 tsp of white gel food coloring on a low speed to brighten it.
Notes
- For a smoother texture, ensure all ingredients are at room temperature.
- Store leftover buttercream in an airtight container for up to a week.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg