butter cream frosting recipe
This classic butter cream frosting is rich, creamy, and perfect for topping cakes, cupcakes, and cookies. Its smooth texture and sweet flavor make it a favorite among bakers.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
- 1 piping bag (optional)
Ingredients
- 1 cup unsalted butter, softened Ensure the butter is at room temperature for easier mixing.
- 4 cups powdered sugar
- ¼ cup heavy cream If the frosting is too thick, add a little more cream, one tablespoon at a time, until you reach the desired consistency.
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- In a mixing bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
- Once the sugar is mixed in, add the heavy cream, vanilla extract, and salt. Beat on medium speed until the frosting is light and fluffy, about 3-5 minutes.
- If the frosting is too thick, add a little more cream, one tablespoon at a time, until you reach the desired consistency. If it's too thin, add more powdered sugar.
- Once your frosting is ready, use it immediately to frost your baked goods or store it in an airtight container in the refrigerator until needed.
Notes
Ensure the butter is at room temperature for easier mixing.
You can tint the frosting with food coloring for decorative purposes.
This frosting can be stored in the refrigerator for up to 1 week; just re-whip before use.