The Best Buttercream Frosting Recipe
User Reviews
4.9
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Prep Time
5 mins
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Total Time
5 mins
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Servings
16 servings
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Calories
223 kcal
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Course
Dessert
The Best Buttercream Frosting Recipe
Description
The recipe uses salted butter, softened and whipped until light and creamy to avoid lumps. Icing sugar is gradually mixed in, ensuring smoothness and sweetness. Coffee cream (with 18% or more fat) is added a tablespoon at a time to reach the desired frosting texture, whether firm or airy. Vanilla extract is incorporated last to provide aromatic depth.
The finished frosting is fluffy yet holds shape, making it suitable for icing cakes or cupcakes. The salted butter ensures that salt is evenly distributed in the frosting, enhancing the flavor profile without extra added salt. The amount of cream can be varied to customize spreadability and firmness.
This frosting freezes well, allowing leftover or pre-made icing to be stored for later use. One batch typically covers 16 cupcakes, with quantities scalable based on cake size and desired coverage thickness.
Ingredients
- 1 cup butter salted
- 3 teaspoons of vanilla
- 4 cups icing sugar
- 4-5 tablespoons coffee cream 18% fat and up
Instructions
- Get out the salted butter! Trust me and use salted butter, it's the secret ingredient!
- Beat the butter until it is light and creamy. This is important as you are adding the icing sugar next. If the butter isn't creamy you can get lumps in the icing.
- Add in the icing sugar. Again, if you are like me and can taste stale icing sugar, you will need a fresh bag.
- Add in the cream.. I used 4 tablespoons for my preference, you adjust to what you want.
- Stiffer icing = less cream. Lighter icing = more cream. Adjust the amount to your liking by adding one tablespoon at a time until the desired consistency is reached.
- Add the vanilla then keep mixing it until fluffy and thoroughly combined.
Notes
- Use salted butter to evenly distribute salt throughout the frosting; for low sodium needs, substitute unsalted butter.
- This frosting freezes well and can be made ahead or saved for later use.
- Adjust cream volume to control frosting consistency: less cream for stiffer icing, more for lighter texture.
- Double the recipe to ice a 9x13 cake; one batch covers about 16 cupcakes depending on application thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 30g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 101mg | 4% |
| Potassium | 3mg | 0% |
| Sugar | 29g | 58% |
| Vitamin A | 355IU | 7% |
| Calcium | 3mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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