Learn how to make buttercream frosting with this easy tutorial. This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too!
You’ll start out with two sticks of unsalted butter softened to room temperature. I use unsalted butter in all of my recipes because the amount of salt in salted butter can vary quite a bit between different brands. By using unsalted butter, you control the amount of salt in your recipe.
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INGREDIENTS· 1 cup (230 grams) unsalted butter, softened to room temperature· 3 cups (360 grams) powdered sugar· 2-3 tablespoons heavy cream or heavy whipping cream· 1 teaspoon vanilla extract· pinch of salt adjust to taste
INSTRUCTIONS1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.2. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.3. Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.
NOTESFrosting can be made 1-2 days in advance, cover tightly and transfer to the refrigerator. Remove from the refrigerator and bring to room temperature before frosting cupcakes/cakes.Frosting will also freeze well for 2-3 months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cupcakes/cakes.