Homemade Buttercream Frosting
User Reviews
4.5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
24
Homemade Buttercream Frosting
Description
Homemade Buttercream Frosting blends softened butter with sifted powdered sugar, a pinch of fine sea salt, vanilla extract, and heavy cream or milk. The extensive mixing process ensures a light and fluffy texture, creating a frosting that is thick yet spreadable. The clear vanilla extract helps maintain a bright white color, making it visually appealing for decorating.
The cream or milk adjusts the frosting's consistency, allowing you to tailor it for piping or spreading. This frosting is suitable for topping a variety of baked goods, particularly layer cakes or cupcakes, providing a sweet, creamy complement to the base dessert.
Adjustments such as substituting part of the butter with shortening can be made to suit texture preferences. The frosting can be stored refrigerated for up to three days or frozen for longer storage, and can be re-whipped with a bit of cream or milk to restore its smoothness. Adding coloring should be done gradually to control the final shade, and sprinkles are best applied immediately after frosting to adhere properly.
Ingredients
- 1 ½ cups butter softened, unsalted
- sea salt tiny pinch, fine
- 1 ½ pounds powdered sugar 24 ounces; sifted
- 1 tablespoon vanilla extract this helps maintain the bright white color, clear
- 2-3 tablespoons heavy cream or milk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 minutes.
- With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated.
- Add in vanilla and cream or milk and mix on low speed until incorporated.
- Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes.
- If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.
Notes
- This recipe yields enough frosting for 24 cupcakes or one 9-inch layer cake.
- Use clear vanilla extract to keep the frosting white; reduce quantity if using pure vanilla extract to avoid coloring.
- Adjust consistency by adding heavy cream or milk gradually until desired texture is reached.
- Frosting can be refrigerated up to three days; bring to room temperature and re-whip with a bit of cream or milk for smoothness before use.
- Frosting may be frozen for up to one month; thaw and re-whip before application.
- Apply sprinkles immediately after frosting as they won’t stick once the surface crusts.
- Add food coloring sparingly, as it is easier to add more color than to reduce it.
User Reviews
Overall Rating
4.5
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