Ingredients:
- 1 cup unsalted butter, softened (2 sticks)
- 4 cups powdered sugar (confectioners’ sugar), sifted
- 2-3 tablespoons heavy cream or milk
- 1-2 teaspoons vanilla extract
- Pinch of salt (optional)
Instructions:
- Cream the butter: In a mixing bowl, beat the softened butter using an electric mixer or stand mixer until it’s creamy and smooth.
- Add powdered sugar: Gradually add the sifted powdered sugar, one cup at a time, to the creamed butter. Mix on low speed initially to incorporate the sugar, then increase the speed to medium-high and continue beating until the mixture is smooth.
- Add liquid and flavor: Add the heavy cream or milk, vanilla extract, and a pinch of salt (if using) to the frosting mixture. Start by adding 2 tablespoons of liquid, then beat the mixture on medium-high speed until it reaches a fluffy and spreadable consistency. If needed, add more liquid, a little at a time, to achieve the desired texture.
- Adjust consistency: If the frosting is too thick, add more cream or milk, a teaspoon at a time, until it reaches the desired consistency. If it’s too thin, add a bit more powdered sugar and mix well.
- Use immediately or store: Use the buttercream frosting right away to decorate your cakes or cupcakes. If not using immediately, store it in an airtight container in the refrigerator for up to a week. Before using it, allow the frosting to come to room temperature and give it a quick whip with a mixer to restore its creamy texture.
This basic buttercream recipe is customizable—you can adjust the consistency by varying the amount of powdered sugar or liquid used. You can also add food coloring for different colors or experiment with flavorings like cocoa powder, fruit purees, or extracts for various tastes.