The Best Buttercream Frosting

Ingredients

• 4 cup Powdered sugar (Sift before using; add gradually, about 1/2 cup at a time.)
• 1 cup Unsalted butter (At room temperature: soft and bendable but not melty.)
• 0.5 tsp Salt (Use less or more as desired.)
• 6 tbsp Heavy cream (Add 2–3 tablespoons after each cup or so of sugar; reserve a little for adjusting the final consistency. The speaker says 5 tablespoons were used initially, with 1 tablespoon remaining to add.)
• 1 tbsp Vanilla extract (Use 2 teaspoons for a subtler flavor.)

Steps

1. 1

   Sift the powdered sugar into a bowl, breaking up any hard clumps so they will not clog piping tips.

2. 2

   Fit a stand mixer with the paddle attachment, or use a large bowl and a hand mixer. Add the room-temperature butter and salt.

3. 3

   Mix on low for a few seconds, just until the butter is creamed. Gradually increase the speed to medium-high and whip for about 5 minutes, until very light in color and airy. Scrape down the bowl after 2–3 minutes so the butter whips evenly.

4. 4

   With the mixer on low, add the sifted powdered sugar gradually, about 1/2 cup at a time. Scrape down the bowl periodically to keep the mixture uniform.

5. 5

   After each cup or so of powdered sugar, add 2–3 tablespoons of heavy cream. Continue alternating cream and powdered sugar until all the sugar is incorporated.

6. 6

   Once all the sugar is in, add the remaining cream while mixing on low. Use less cream if you want a firmer frosting for a tall cake; add it all for a softer, more relaxed consistency.

7. 7

   Add the vanilla extract and mix until evenly incorporated. If desired, add food coloring and mix on low until uniform, scraping down the bowl. For a whiter look, the speaker suggests a small drop of purple or violet coloring.

8. 8

   Check the texture. If the frosting is not fluffy enough, whip it on medium for 1 minute. Use it soon after whipping; if it has sat out and become frothy, mix briefly on low for about 30 seconds or stir quickly with a spatula to smooth it.

9. 9

   For piping, fill the piping bag no more than halfway. Pipe or spread the buttercream onto cakes or cupcakes; when piping, start about 1/2 inch above the surface and let the frosting form its peak.

Notes

The recipe makes enough to frost a two-layer 8-inch cake or generously frost 12 cupcakes. Optional flavor variations mentioned: almond extract (start with 1/2 teaspoon and taste), fruit jam or preserve (start with 1/4 cup), cooled fruit reduction (start with 1/4 cup), or citrus zest worked into the butter at the beginning with fresh orange or lemon juice in place of cream. Store airtight in the refrigerator for 1–2 weeks or freeze for up to 3 months. Thaw frozen frosting overnight in the refrigerator, bring to room temperature, and re-whip; if it breaks, add cream a tablespoon at a time while mixing on low. The transcript does not give a precise amount of cream beyond its usage guidance and the stated 5 tablespoons used initially plus 1 tablespoon remaining; 6 tablespoons is represented here as the total described.

Nutrition per serving

• dessert
• frosting
• American buttercream
• vegetarian
• gluten-free
• no-bake
• cake decorating