Description
Learn how to make smooth and creamy vanilla buttercream frosting for your cakes and cupcakes. This recipe is easy to follow and yields perfect results every time.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup milk or cream
- 1–2 teaspoons vanilla extract
- Pinch of salt
Instructions
- In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Pour in the milk or cream and vanilla extract. Beat until light and fluffy.
- Add a pinch of salt to balance the sweetness.
- If the frosting is too thick, add more milk or cream, one tablespoon at a time. If it’s too thin, add more powdered sugar, one tablespoon at a time.
- Use immediately to frost cakes and cupcakes.
Notes
- For a richer flavor, use heavy cream instead of milk.
- Adjust the amount of powdered sugar to achieve your desired consistency.
- Store leftover frosting in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 250
- Sugar: 30g
- Sodium: 30mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 40mg