This buttercream frosting truly lives up to its name! It’s smooth, creamy, and packed with the perfect balance of sweetness and vanilla flavor. Whether you’re frosting cupcakes, cakes, or cookies, this recipe is an easy go-to that requires just a handful of ingredients and a few simple steps.

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Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings 2 ½ cups

Why You’ll Love Making It

• Easy & Foolproof – No special skills or equipment needed, just a mixing bowl and a hand or stand mixer.
• Perfectly Sweet & Creamy – The right balance of butter, sugar, and vanilla creates a smooth, rich flavor.
• Customizable – Easily adjust the texture, sweetness, and flavor to suit your taste.
• Ideal for Decorating – Holds its shape well for piping and spreads effortlessly on cakes and cupcakes.
• Better Than Store-Bought – No artificial flavors or preservatives, just pure, homemade goodness.

Ingredients

• 1 cup butter, slightly softened – Use salted sweet cream butter for a balanced flavor. If using unsalted butter, add a pinch of salt.
• 2-3 teaspoons vanilla extract – Pure vanilla extract gives the best taste. For a fun twist, try almond or maple extract.
• 1 pound powdered sugar (4 cups) – Also called confectioners’ sugar, this creates a smooth, fluffy frosting. Sifting helps prevent lumps.
• 1-2 tablespoons milk (as needed) – Whole milk works best, but heavy cream makes it even richer. Adjust as needed for consistency.

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Instructions

Step 1: Cream the Butter & Vanilla

In a large mixing bowl, add the slightly softened butter and vanilla extract. Using an electric mixer, beat on medium speed for 2 minutes until smooth and creamy. This step is crucial for a well-blended, flavorful frosting.

Step 2: Add the Powdered Sugar

Measure 1 pound (or 4 cups) of powdered sugar. Gradually add the sugar to the mixing bowl while keeping the mixer on low speed to avoid a sugar cloud. Mix for 30 seconds until combined. Stop and scrape down the sides of the bowl.

Step 3: Beat Until Light & Fluffy

Increase the mixer speed to medium-high and beat for 30-45 seconds. The frosting should start becoming airy and smooth. If it appears too dry or crumbly, move on to the next step.

Step 4: Adjust the Consistency

If the frosting is too thick or grainy, add 1 teaspoon of milk at a time, mixing after each addition. Continue adding small amounts of milk until the frosting reaches your desired consistency. If it becomes too thin, mix in a tablespoon of powdered sugar at a time until it thickens.

Step 5: Taste & Perfect the Frosting

Taste your frosting—does it have enough vanilla flavor? If needed, add another ½ teaspoon of vanilla extract and mix again. Let the frosting mix on low speed for 30 seconds to eliminate air bubbles for a silky-smooth texture.

Step 6: Use or Store

Your buttercream is now ready to use! Spread it over cakes and cupcakes with an offset spatula or transfer it to a piping bag for decorating. If not using immediately, store in an airtight container at room temperature for 1 day or in the refrigerator for up to 1 week. Before using refrigerated frosting, let it sit at room temperature for 20-30 minutes and re-whip if needed.

FAQs

Can I make buttercream ahead of time?
Yes! Store it in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature and mix again before using. If it’s too thick, add a teaspoon of milk and mix to restore creaminess.

How do I make buttercream more stable for hot weather?
If you need a more stable buttercream for warm conditions, substitute half of the butter with vegetable shortening. You can also add 1-2 tablespoons of cornstarch to help it hold its shape.

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