Classic Buttercream Frosting Recipe

Buttercream has a rich history dating back to the 18th century, originally made with butter, sugar, and flavorings. Its popularity soared as baking became more sophisticated, especially in the realm of cakes. By the 19th century, buttercream was a staple in bakeries and home kitchens, beloved for its smooth texture and rich flavor.

Customers adore buttercream for its versatility; it can be easily flavored, colored, and piped into stunning designs. The creamy sweetness perfectly complements a variety of cake flavors, making it a favorite for weddings and celebrations.

One of the biggest draws of buttercream is its simplicity. Made with just a few ingredients—butter, powdered sugar, and cream or milk—it can be whipped up quickly, allowing both professional bakers and home cooks to create deliciously frosted cakes with ease. This combination of flavor, texture, and accessibility cements buttercream’s status as the go-to icing for cakes.

Here is one of my favorite recipes for a delicious buttercream.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4 cups powdered sugar (sifted)
• 1/4 cup heavy cream or milk
• 1 teaspoon vanilla extract
• A pinch of salt (optional, to taste)

Instructions:

1. Prepare Your Ingredients: Make sure your butter is at room temperature for easy mixing. Sifting the powdered sugar can help avoid lumps in your frosting.

2. Beat the Butter: In a large mixing bowl, using an electric mixer or stand mixer, beat the softened butter on medium speed until it’s creamy and smooth, about 2-3 minutes.

3. Add Powdered Sugar: Gradually add the sifted powdered sugar, about one cup at a time, mixing on low speed to prevent the sugar from flying everywhere. Once incorporated, increase the speed to medium-high and mix until well combined.

4. Incorporate Cream and Vanilla: Add the heavy cream (or milk), vanilla extract, and a pinch of salt (if using). Beat on medium speed until the frosting is light and fluffy, about 3-5 minutes. If the frosting is too thick, add more cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.

5. Taste and Adjust: Taste the buttercream and adjust the flavor with more vanilla or salt as needed.

6. Use or Store: Your buttercream is now ready to use! Frost your cakes, cupcakes, or cookies. If not using immediately, store it in an airtight container in the refrigerator for up to a week. Before using, allow it to come to room temperature and re-beat to restore its texture.

Tips:

• For a flavored buttercream, try adding cocoa powder (for chocolate buttercream), fruit purees, or extracts like almond or lemon.
• To achieve a more vibrant color, add food coloring gradually until you reach the desired hue.

Enjoy your delicious homemade buttercream!