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Easy Buttercream Icing

A simple and rich buttercream icing that can be used for cakes, cupcakes, and more, making it an essential for home bakers.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened to room temp Ensure the butter is soft, but not greasy.
  • 3.5 to 4 cups powdered sugar, sifted Use more or less depending on desired sweetness and texture.
  • 2 to 4 tablespoons milk or heavy cream Add gradually for desired consistency.
  • 2 teaspoons pure vanilla extract Can adjust for flavor preferences.
  • 1 pinch fine salt To taste.

Method
 

Preparation
  1. Beat the butter on medium speed for 2 to 3 minutes until pale and fluffy.
  2. Sift in half the powdered sugar and mix on low until it looks crumbly, then raise to medium and beat until smooth.
  3. Add the vanilla and 1 tablespoon of milk or cream, plus the salt. Mix again.
  4. Add the rest of the powdered sugar in two additions, alternating with small splashes of milk. Keep beating until the frosting is glossy and fluffy.
  5. Taste and adjust; add sugar for sweetness, milk for looseness, or more sugar for structure.

Notes

Store buttercream in an airtight container. At room temperature it lasts for up to 2 days, in the fridge for up to 1 week, and can be frozen for 2 to 3 months. To rewhip, bring to room temp and beat again.