Buttercream Frosting
Ingredients
- 1 cup 225g unsalted butter, softened
- 3½ cups 420g powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 –4 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Beat softened butter for 2–3 minutes until light and fluffy.
- Add sifted powdered sugar one cup at a time on low speed.
- Add vanilla extract and salt.
- Beat on medium-high for 3–4 minutes until smooth and fluffy.
- Add cream one tablespoon at a time until desired consistency.
- Taste and adjust sweetness or vanilla as needed.
- Use immediately or store and re-whip before using.
Notes
- Butter must be at proper room temperature — soft but not melted or greasy
- Always sift the powdered sugar to avoid gritty texture
Beat the butter alone first for the fluffiest frosting - Add cream gradually — you can always add more but cannot take it out
- Do not over-mix once it is smooth or it will become too airy
Store at room temperature for up to 2 days, fridge for 1 week, or freezer for 3 months - Bring to room temperature and re-whip before using if chilled