Ingredients
Equipment
Method
- Grab your stand mixer or a handheld electric mixer. Pop in your softened butter and beat it on high speed for about 5 minutes. You want it to get super light in color and wonderfully whipped. Scrape down the sides of the bowl occasionally.
- Sift about 4 ½ cups of your powdered sugar. Turn your mixer speed down to medium-low. Add the sifted powdered sugar a tablespoon at a time, letting each addition mix in before adding the next. Keep adding until you reach your desired sweetness and the frosting starts to look thick and luscious. Scrape down the bowl sides.
- Add your ¼ teaspoon of fine salt and pour in your 4 teaspoons of vanilla extract. Give it a good mix until everything is beautifully combined.
- Start by adding 3 tablespoons of heavy cream or milk, a tablespoon at a time. Beat it all together for another minute until the frosting is perfectly whipped, smooth, and ready to go. If it's still a little too stiff, you can add that last tablespoon of cream, but go slowly!
Notes
For a richer flavor, use half and half instead of milk or cream. Swap out half of the vanilla for almond extract for a nutty twist. Add a little lemon or orange zest for a bright, fresh note. For a chocolate version, sift in ¼ cup of unsweetened cocoa powder with the sugar. Dye it any color you like for themed treats! Experiment with peppermint, strawberry, or even a touch of maple extract.
Butter Temperature is Key: Make sure your butter is softened, not melted or too cold. Don't Overmix: Once you've reached your desired consistency, stop mixing. Adjust Sweetness: Taste as you go! On very humid days, your frosting might be a bit softer. You might need to add a touch more powdered sugar or chill it briefly. You can make this frosting a day or two in advance. Store it in an airtight container in the fridge. You might need to re-whip it a bit before using. For cupcakes, this recipe is perfect! For more intricate piping or elaborate designs, you might want a stiffer buttercream.