Name: Perfect Buttercream Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened to room temperature; 3 ½ to 4 cups powdered sugar, sifted; 2–3 tablespoons heavy cream or whole milk; 2 teaspoons pure vanilla extract; ¼ teaspoon salt

Description

This Perfect Buttercream recipe delivers a smooth, creamy, and fluffy vanilla frosting that’s ideal for cakes, cupcakes, and cookies. Made with simple ingredients like unsalted butter, powdered sugar, heavy cream, and vanilla extract, it’s easy to whip up and customize with your favorite flavors. Whether you’re piping delicate decorations or spreading a luscious layer of frosting, this classic American buttercream is sure to elevate your baked goods.

Ingredients

Scale

Buttercream Ingredients

1 cup unsalted butter, softened to room temperature
3 ½ to 4 cups powdered sugar, sifted
2–3 tablespoons heavy cream or whole milk
2 teaspoons pure vanilla extract
¼ teaspoon salt

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Instructions

Beat the Butter: In a large mixing bowl, beat the softened unsalted butter on medium speed for 2–3 minutes until it becomes smooth, creamy, and pale in color, which helps create a light texture.
Add Powdered Sugar Gradually: Slowly add the sifted powdered sugar, one cup at a time, beating on low speed after each addition to incorporate the sugar without creating a cloud of sugar dust. After all the sugar is mixed in, increase to medium-high speed and beat for another 1–2 minutes to fluff the buttercream.
Incorporate Liquid and Flavoring: Add 2 tablespoons of heavy cream (or whole milk), vanilla extract, and salt into the mixture. Beat on medium-high speed for 3–5 minutes until the buttercream is light, fluffy, and smooth.
Adjust Consistency: If the buttercream is too thick, add an extra tablespoon of heavy cream or milk and beat again. If too thin, add powdered sugar ¼ cup at a time until the desired consistency is reached.
Use or Store: Use the buttercream immediately to frost cakes, cupcakes, or cookies. Alternatively, store in an airtight container in the refrigerator for up to one week. Before using refrigerated buttercream, bring it back to room temperature and re-whip for best texture.

Notes

This buttercream is perfect for both piping decorations and spreading smoothly on cakes or cupcakes.
You can substitute vanilla extract with almond, lemon, or other flavored extracts for variation.
To make chocolate buttercream, add ½ cup unsweetened cocoa powder along with the powdered sugar.