cake frosting recipe
This versatile cake frosting is perfect for any occasion, whether you're frosting a birthday cake or cupcakes. It's creamy, delicious, and easy to work with, allowing you to create beautiful designs or simply spread it on with a knife.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 spatula
- 1 measuring cups
- 1 measuring spoons
- optional piping bags
Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- In a mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and light in color, about 2-3 minutes.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until well combined. Scrape down the sides of the bowl as needed.
- Once all powdered sugar is incorporated, add the heavy cream (or milk), vanilla extract, and a pinch of salt.
- Beat the mixture on medium-high speed for 2-3 minutes until the frosting is fluffy and well combined. If the frosting is too thick, add a little more cream, a tablespoon at a time, until desired consistency is achieved.
- Use immediately to frost your cooled cake or cupcakes. If desired, transfer the frosting to piping bags for decorative designs.
- If making chocolate frosting, add 1/2 cup of unsweetened cocoa powder to the mixture with the powdered sugar.
- Store any leftover frosting in an airtight container in the fridge for up to a week. Re-whip before using.
- You can color the frosting with food coloring if desired.
Notes
For chocolate frosting, add 1/2 cup (45 g) of unsweetened cocoa powder to the mixture with the powdered sugar.
Store any leftover frosting in an airtight container in the fridge for up to a week. Re-whip before using.
You can color the frosting with food coloring if desired.