butter cream frosting recipe
This classic butter cream frosting is smooth, creamy, and perfect for icing cakes and cupcakes. With just a few ingredients, you can create a rich and sweet topping that adds a delightful finish to your baked goods.
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 at room temperature for easy mixing.
- 4 cups powdered sugar
- 1/4 cup milk If the frosting is too thick, you can add a little more milk, one teaspoon at a time.
- 2 teaspoons vanilla extract
- Pinch salt Add for balance.
Instructions
- Place the softened unsalted butter in a mixing bowl. Beat the butter on medium speed using an electric mixer or whisk until smooth and creamy, about 1-2 minutes.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent the sugar from puffing up. Once all the sugar is incorporated, increase the speed to medium and mix until fully combined and fluffy.
- Pour in the milk and vanilla extract. Add a pinch of salt and mix on medium speed until the frosting reaches a smooth and spreadable consistency, about 2-3 minutes. If too thick, add more milk, one teaspoon at a time.
- Use a spatula to scrape down the sides of the bowl, ensuring everything is well mixed.
- Your butter cream frosting is now ready to use! Frost your cooled cakes or cupcakes as desired.
Notes
Make sure the butter is at room temperature for easy mixing.
You can add food coloring to the frosting if you want to achieve a specific color for decoration.
Store any leftover frosting in an airtight container in the refrigerator for up to one week. To re-use, simply bring it to room temperature and re-whip before applying.