The Best Buttercream Frosting Recipe

Ingredients

• 2 cup unsalted butter (softened to room temperature)
• 6 cup powdered sugar (confectioners sugar, sifted)
• 3 tbsp heavy cream (plus more as needed for consistency)
• 1 tbsp vanilla extract (use high quality clear vanilla if you want a pure white frosting)
• 0.5 tsp salt (fine sea salt)

Steps

1. 1

   In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter on medium-high speed for about 5 minutes until it is very pale and fluffy.

2. 2

   Scrape down the sides of the bowl with a spatula to ensure all the butter is evenly aerated.

3. 3

   Add the sifted powdered sugar one cup at a time, beating on low speed until incorporated before adding the next cup.

4. 4

   Once all the sugar is added, increase the speed to medium and beat for another 2 minutes.

5. 5

   Add the heavy cream, vanilla extract, and salt.

6. 6

   Beat on high speed for 1-2 minutes until the frosting is light, airy, and smooth.

7. 7

   If the frosting is too thick, add more cream one teaspoon at a time. If it is too thin, add a little more powdered sugar.

8. 8

   Before using, stir the buttercream by hand with a spatula for a minute to remove any large air bubbles for a smoother finish when piping.

Notes

For a pure white frosting, use clear vanilla extract and beat the butter for the full 5 minutes before adding sugar. This recipe makes enough to frost about 24 cupcakes or one 8-inch layer cake. Store in an airtight container in the fridge for up to 2 weeks; bring to room temperature and re-whip before using.

Nutrition per serving

• dessert
• frosting
• buttercream
• baking
• vegetarian
• gluten-free
• cake topping