frosting recipe
This classic buttercream frosting is perfect for cakes, cupcakes, and cookies. It's smooth, fluffy, and can be easily customized with flavors or colors.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 spatula
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened at room temperature for easier mixing.
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- pinch salt salt
Instructions
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until it is creamy and smooth, about 2 minutes.
- Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Once incorporated, increase to medium speed until combined.
- Add the heavy cream, vanilla extract, and a pinch of salt. Beat on medium speed for 2-3 minutes until the frosting is light and fluffy, scraping down the sides of the bowl as needed.
- If desired, add food coloring at this point and mix until the color is even.
- Use immediately to frost your desired baked goods or store in the refrigerator for up to 1 week.
Notes
For chocolate frosting, add ⅓ cup (30 g) of unsweetened cocoa powder along with the powdered sugar.
Make sure the butter is softened at room temperature for easier mixing.
This frosting can be stored in an airtight container in the refrigerator. Make sure to let it come to room temperature and re-whip it before using it after refrigeration.