Ingredients — Makes about 3–4 cups
- 1 cup (226 g) unsalted butter, softened
- 4½ cups (540 g) powdered/icing sugar, sifted
- 2 tsp pure vanilla extract
- 2–4 tbsp whole milk or heavy cream
- ⅛ tsp salt
For a very thick piping consistency, start with only 2 tbsp cream.
Method
- Soften the butter: Let the butter come to room temperature. It should be soft enough to press with a finger but not melted.
- Beat the butter: Place butter in a large mixing bowl and beat with an electric mixer for 2–3 minutes until pale, smooth, and fluffy.
- Add powdered sugar: Add the sifted sugar gradually, about 1 cup at a time, mixing on low speed until incorporated.
- Increase to medium-high speed and beat until the mixture becomes smooth and fluffy.
- Add vanilla and salt: Mix in the vanilla extract and salt.
- Add milk/cream: Start with 2 tablespoons and beat until creamy.
- If the frosting is too thick, add additional milk/cream ½–1 tablespoon at a time.
- Beat for another 2–3 minutes until light, smooth, and fluffy.
- Transfer to a piping bag or spread directly onto your cooled cake or cupcakes.
Classic buttercream generally takes about 10–15 minutes to prepare and requires no cooking.
For the Texture in the Image
For firm swirls that hold their shape:
1 cup butter + 4½–5 cups powdered sugar + 2 tbsp cream + 2 tsp vanilla + ⅛ tsp salt.
The frosting should form a firm peak when you lift the mixer beaters.
Nut & Allergen Information
- Nuts: No nuts in the basic recipe.
- Dairy: Contains butter and milk/cream.
- Gluten: Naturally gluten-free, but check powdered sugar and other packaged ingredients if cross-contact matters.
- Egg: None.
- Soy: Usually none, but check ingredient labels.
- Nut-free tip: For a serious allergy, check every packaged ingredient for a “may contain nuts” warning.
Approximate Nutrition
Per serving, assuming about 12 servings:
- Calories: ~300–340 kcal
- Carbohydrates: ~40–45 g
- Fat: ~17–20 g
- Protein: ~0–1 g
- Sugar: ~40 g
Actual values vary depending on the amount of sugar and cream used.
Q&A
Q: Why is my frosting too runny?
Add powdered sugar 1 tablespoon at a time and mix until it reaches the desired consistency.
Q: Why is it too stiff?
Add milk or cream ½ tablespoon at a time.
Q: Can I use salted butter?
Yes. Simply reduce or omit the added salt.
Q: Can I make it ahead?
Yes. Store it covered in the refrigerator, then let it soften and re-whip before using.
Q: Can I pipe flowers and swirls with it?
Yes. Use the thicker version with less liquid for better shape retention.