Homemade Buttercream Frosting
Homemade Buttercream Frosting is one of the best basic recipes to have on hand. This smooth, perfectly sweet frosting makes enough to generously frost 24 cupcakes or a 9-inch layer cake.
Servings 24
Ingredients
- 1 ½ cups unsalted butter softened to room temperature
- Tiny pinch fine sea salt
- 1 ½ pounds powdered sugar 24 ounces/6 cups; sifted
- 1 tablespoon clear vanilla extract see notes
- 2 to 3 tablespoons heavy cream or milk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 minutes.1 1/2 cups unsalted butter
- With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated.Tiny pinch fine sea salt, 1 ½ pounds powdered sugar
- Add in vanilla and cream or milk and mix on low speed until incorporated.1 tablespoon clear vanilla extract, 2 to 3 tablespoons heavy cream or milk
- Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes.
- If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.
Notes
Yield
- This recipe will make enough frosting to generously frost 24 cupcakes, one 9 inch layer cake, or a 9x13-inch sheet cake.
Ingredients
- If you are a fan of shortening in your buttercream, simply omit 1/2 cup of butter and replace with 1/2 cup shortening.
- Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract, but decrease the amount to 2 teaspoons.
- Learn how to make powdered sugar for those times when you have run out but still want frosting!
Tips
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.
- If you garnish with sprinkles, make sure you do this immediately after you frost your baked goods. Once the top layer of the buttercream crusts, nothing will stick.
Storage
- Refrigerator: Store in an airtight container in the fridge for up to 3 days. Before using, bring to room temperature and whip with a mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
- Freezer: Store in an airtight container with a piece of plastic wrap pressed to the top of the frosting for extra protection. Freeze for up to 1 month. Let thaw overnight in the refrigerator, then bring to room temperature and whip with a mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
