Few things feel as timeless and irresistible as Classic Sweet Buttercream Frosting. Smooth, creamy, and perfectly sweet, this recipe is a true kitchen essential for cakes, cupcakes, cookies, and more. Whether you’re preparing a birthday, holiday dessert table, or an everyday treat, this buttercream delivers nostalgic homemade flavor everyone loves.
The secret begins with real butter, whipped until fluffy. Then sifted powdered sugar blends in, creating a cloud-like finish. A splash of vanilla and a touch of cream add richness, while a pinch of salt balances the sweetness beautifully.
Buttercream first appeared in the early 20th century as a softer, more spreadable alternative to royal icing. Soon, it became the standard for both home bakers and pastry chefs—beloved for its versatility and ease.
With only a few pantry ingredients, you can create bakery-quality frosting in minutes. Once you try it, you’ll never buy store-bought again.
Recipe Yield: Frosts about 24 cupcakes or one 9-inch layer cake.
INGREDIENTS
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2 tsp pure vanilla extract
2–4 tbsp heavy cream or whole milk
Pinch of fine sea salt
INSTRUCTIONS
1. Cream the butter:
In a large mixing bowl, beat the softened butter on medium speed for 2–3 minutes until pale and fluffy.
2. Add powdered sugar:
Gradually mix in the sifted powdered sugar, about 1 cup at a time, beating on low speed at first to avoid a sugar cloud, then increasing to medium until combined.
3. Add flavor and creaminess:
Mix in vanilla extract and a pinch of salt. Slowly add 2 tablespoons of heavy cream or milk, then beat until smooth.
4. Adjust consistency:
For a thicker frosting, add more powdered sugar. For a softer, creamier texture, add up to 2 more tablespoons cream or milk, 1 tablespoon at a time, until desired consistency is reached.
5. Whip for fluffiness:
Beat the frosting on medium-high speed for 2–3 minutes until light, airy, and perfect for spreading or piping.
Helpful Tips to Perfect This Recipe
- Sift for Smoothness: Always sift powdered sugar before adding to prevent lumps.
- Beat for Volume: The longer you whip at the end, the fluffier and lighter your frosting will be.
- Temperature Matters: Use butter softened to room temperature for the creamiest texture—too cold will make it stiff, too warm will make it greasy.
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