frosting recipe
This versatile buttercream frosting is perfect for cakes, cupcakes, and cookies. It is smooth, creamy, and easy to whip up, making it a staple in any baker's kitchen. With this recipe, you'll create a delicious frosting that can be flavored and colored to match any dessert.
Equipment
- 1 mixing bowl
- 1 electric mixer handheld or stand mixer
- 1 measuring cups and spoons
- 1 spatula
- 1 piping bags or offset spatula for decorating
Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 pinch salt
Instructions
- In a mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until creamy, about 2 minutes.
- Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Once combined, increase to medium speed and beat for another 2 minutes until well incorporated.
- Add the heavy cream, vanilla extract, and a pinch of salt to the mixture. Beat on high speed for about 3-5 minutes until the frosting is light and fluffy. Scrape down the sides of the bowl as needed.
- For colored frosting, you can add gel food coloring at this stage and mix until the desired color is achieved.
- Use immediately to frost cakes, cupcakes, or cookies, or store in an airtight container in the refrigerator for up to one week.
Notes
For a chocolate variation, mix in 1/2 cup (50g) unsweetened cocoa powder with the powdered sugar.
Keep the frosting at room temperature for easier spreading; however, if it gets too soft, you can chill it briefly in the refrigerator.
Frosting can be piped beautifully onto baked goods for decorative effects.