Buttercream Frosting

This Buttercream frosting is my go-to when I want an easy, fluffy vanilla frosting that tastes incredible. This recipe makes enough for one sheet cake, one 9-inch layer cake, or at least 2 dozen cupcakes.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings (1/2 cup each)

Calories 266kcal

Author Meggan Hill

Ingredients

1 cup butter softened (2 sticks, see note 1)
4 to 5 cups powdered sugar
2 teaspoons vanilla extract (see note 2)
1/4 cup heavy cream
pinch salt optional

US Customary - Metric

Instructions

In a standing mixer fit with the paddle attachment on medium-high speed, cream butter until pale and fluffy, about 3 minutes.
Reduce mixer speed to low. Add 4 cups powdered sugar, cream, vanilla, and salt (if using). Continue mixing 2 to 3 minutes longer. If the frosting seems too soft, add the remaining powdered sugar 2 tablespoons at a time.
Cover and refrigerate the frosting until ready for use.

Notes

Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If it's still too firm, cook for another 40 seconds at 10% power.
Vanilla extract: You can make your own vanilla if you want to.
Yield: This recipe makes about 7 cups, enough for a 9-inch layer cake (with frosting in-between the layers) or at least 2 dozen cupcakes or one sheet cake.
Storage: If you plan on frosting a cake soon after making the frosting, keep it out at room temperature. Otherwise, pop it into the fridge and let it come to room temperature before you use it.

Nutrition