cake frosting recipe
This creamy and decadent cake frosting is perfect for icing any cake, cupcakes, or treats. Easy to whip up, it brings sweetness and a smooth finish to your baked goods.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 measuring cups
- 1 measuring spoons
- 1 spreading knife or offset spatula
Ingredients
- 1 cup unsalted butter, softened Ensure the butter is at room temperature for easier mixing and a smoother consistency.
- 4 cups powdered sugar
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- a pinch salt salt Adjust if needed for balance.
Instructions
- In a mixing bowl, add the softened butter. Using an electric mixer or whisk, beat the butter on medium speed until creamy and smooth, about 2-3 minutes.
- Gradually add the powdered sugar, mixing on low speed until incorporated. This helps to prevent a powdered sugar cloud.
- Pour in the heavy cream, vanilla extract, and add a pinch of salt. Beat on medium-high speed for another 2-3 minutes until the frosting is fluffy and light.
- Taste the frosting and adjust the sweetness if desired by adding more powdered sugar or the salt for balance.
- Once ready, use the frosting immediately to cover your cake or store it in an airtight container in the refrigerator for up to one week.
- For a chocolate frosting variation, add ½ cup of unsweetened cocoa powder, increasing the heavy cream slightly if needed.
Notes
For a chocolate frosting variation, add ½ cup of unsweetened cocoa powder (60 g) to the frosting and increase the heavy cream slightly if needed.
Ensure the butter is at room temperature for easier mixing and a smoother consistency.
This frosting pairs beautifully with vanilla, chocolate, or red velvet cakes.