1. Beat the butter
Place the softened butter in a large mixing bowl. Beat with an electric mixer for 3–5 minutes, until very light and fluffy.
2. Add the sugar gradually
Add the sifted powdered sugar 1 cup at a time, mixing on low speed after each addition to prevent the sugar from flying everywhere.
3. Add vanilla
Pour in the vanilla extract and mix until combined.
4. Adjust the consistency
Add the milk or heavy cream, 1 tablespoon at a time, while beating on medium-high speed. Continue mixing for another 2–3 minutes until the frosting becomes smooth, creamy, and fluffy.
5. Add a pinch of salt
If desired, add a small pinch of salt to balance the sweetness.
6. Pipe and decorate
Transfer the buttercream to a piping bag fitted with your favorite decorating tip. Pipe onto completely cooled cupcakes or spread over your cake.
🌸 Tips for Perfect Buttercream
- Use room-temperature butter, not melted butter.
- Sift the powdered sugar for a smoother frosting.
- If the frosting is too thick, add a little more cream or milk.
- If it’s too soft, add more powdered sugar.
- For chocolate buttercream, replace about ½ cup of powdered sugar with unsweetened cocoa powder.
This recipe makes enough buttercream to generously frost about 24 cupcakes or a two-layer 8-inch cake.
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