Buttercream frosting

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1/2 cup (1 stick) butter, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1/4 cup heavy whipping cream

1/4 teaspoon salt

Anweisungen

To make this a chocolate buttercream frosting slowly mix in a 1/2 cup of cocoa powder. Slowly increase the mixing speed as the cocoa becomes more incorporated.

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Tips for Making Classic Buttercream Frosting

You can use salted or unsalted butter to make this buttercream recipe, but it’s best to use unsalted butter so you can control the amount of salt going into the recipe.

If you’re frosting a cake or cupcakes, make sure that the buttercream frosting is the same temperature, or it will pull crumbs off of your cupcakes and look messy.

If your frosting turns out too sweet, add a pinch of salt or a teaspoon of lemon juice to balance out the flavor.

Add a teaspoon of peppermint extract to this buttercream frosting recipe and to this Fudge Iced Brownies recipe, then top with crushed peppermint candies to make a holiday brownies!

This frosting recipe uses vanilla extract, but if you don’t want to make Vanilla Buttercream frosting you can use almond extract or peppermint for holidays.

It’s easy to make this buttercream frosting recipe in the stand mixer with a paddle attachment, but you can use an electric hand mixer if that’s what you have.

Make sure you set the stand mixer for low speed while you’re adding the powdered sugar, or the sugar will fly out of the top when you’re trying to mix it.

Try using this Vanilla Buttercream Frosting on Sugar Cookies or in a Swiss Roll, or make a layer cake with Classic Yellow Cake.

Add a few drops of food coloring to your Vanilla Buttercream Frosting and top with sprinkles for birthday cakes or cupcakes.

You can substitute the heavy cream with half and half or whole milk in this Buttercream Frosting recipe if that’s what you have on hand.

This Vanilla Buttercream Frosting also goes perfectly with my Red Velvet Cupcakes!

It’s very important to cream the butter before adding the powdered sugar, or you might end up with lumpy frosting. Once the frosting is lumpy, it’s really hard to get it smooth again.

You can make a chocolate version by replacing ¼ cup of the powdered sugar with cocoa powder.

How to Store Classic Buttercream Frosting

Serve: It’s not recommended to leave Buttercream out for longer than 2 hours for food safety. This is especially true for any Buttercream Frosting recipes that contain egg whites, too.

Store: Buttercream can last in the refrigerator for up to a week in an airtight container.

Freeze: You can freeze buttercream for later or to save leftovers for another dessert, for up to 3 months. Seal it in a plastic bag, then wrap tightly with tinfoil. Defrost in the refrigerator, then bring it to room temperature before using.