Description
A delicious and creamy buttercream frosting perfect for cakes and cupcakes.
Ingredients
Scale
- 16 tablespoons unsalted butter (softened to room temperature)
- 4–1/2 cups powdered sugar (up to 5 cups)
- 4 to 6 tablespoons heavy cream (or milk in a pinch)
- 1–1/2 teaspoons vanilla bean paste
- 1/8 teaspoon salt
Instructions
- In a stand mixer fitted with a paddle attachment, or in an extra large bowl using hand mixers, beat the room temperature butter on medium speed until creamy, 90 seconds to 2 minutes.
- Add powdered sugar, vanilla bean paste, and salt. Beat on low speed, gradually adding cream 1 tablespoon at a time (begin with 4 tablespoons).
- Switch mixer to medium-high speed and beat for several seconds until the liquid is whipped into the frosting. Turn off mixer and scrape the sides and bottom.
- Adjust consistency by adding more cream (1 tablespoon at a time) if frosting is too thick or more powdered sugar (2 tablespoons at a time) if frosting is too soft.
- Switch mixer to medium-high speed, beating for 1–2 minutes until frosting is smooth and creamy (but not whipped!). Taste and adjust for salt and sweetness.
Notes
- Note 2: Ensure butter is at room temperature for easy mixing.
- Note 3: The amount of powdered sugar can be adjusted to achieve desired sweetness.
- Note 4: Heavy cream yields a richer frosting, but milk can be used in a pinch.
- Prep Time: 10 mins
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving