Servings 2 1/2 cups
Ingredients
- 2 sticks unsalted butter, at room temp
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy cream
- 3 cups powdered sugar, sifted
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it is light and creamy, about 2 minutes. Add the vanilla extract and beat until combined.
- Add half of the sifted powdered sugar and beat until combined, then add the heavy cream and continue beating for an additional minute. Add the remaining half of the powdered sugar and beat until combined.
Video
Easy Buttercream Frosting Recipe
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Notes
- Beating the frosting in between each addition of the powdered sugar lightens the color of the frosting and will make it more white in color (rather than yellow).
- Use heavy cream, not milk, for the richest, silkiest result.
- If the frosting is too thin, add additional sifted powdered sugar 1/4 cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency.
- To tint the frosting, beat in gel food coloring, a few drops at a time, until you've achieved the desired color.
- This recipe makes enough to frost 24 cupcakes or a 9x13-inch sheet cake. Double the recipe for an 8 or 9-inch layer cake.
- Storage: Store in an airtight container in the fridge for up to 3 days. Let it come fully to room temperature before using and beat with a splash of heavy cream to restore the texture.
- Freezing: Freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator then beat briefly before using.
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