The first step is to read the recipe completely before beginning.

Ingredients:

113g (1 stick = 8 tbsp) of unsalted butter, at room temperature

106g (60 tbsp or 3 ¾ cup) of confectioners’ sugar (powdered sugar), sifted (check notes)

3 to 4 tbsp of heavy cream

A pinch of salt (⅛ tsp)

2 tsp of pure vanilla extract (or utilize my favorite Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)

Steps:

Place the butter in a large mixing bowl and blend with an electric mixer or use a hand free mixer (I use a Kitchen Aid with the paddle attachment). If you are using an electric mixer, use it on low speed until butter is fluffy. Stop the machine and add the confectioners’ sugar (powder sugar), 3 tbps of heavy cream, the pinch of salt, and vanilla extract. Blend on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tbps of heavy cream if the frosting seems stiff. You can scrape down the sides of the bowl with a rubber spatula if needed.

Tip: To frost and decorate cupcakes, I like using these pastry bags and decorating tips.

Notes:

1. Sifting confectioners’ sugar (powder sugar) will help you have a very smooth buttercream (it gets rid of visible clumps).

2. I use heavy cream in my buttercream frosting because it makes it smooth and easy to frost cakes, decorate cupcakes, and other treats.

3. If you store the buttercream properly and leave it on the counter at room temperature, it will last 2 days. If you refrigerate it, it will last a month. If you freeze it, it will last 3 months.

4. If you want white icing, add a drop of purple food coloring.

5. I quadruple this recipe so I have enough to frost cakes and cupcakes.

If you tried the recipe, please take pictures and tag me on Instagram.

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