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Buttercream Frosting
Ingredients
- 1 cup (230 grams) unsalted butter, softened to room temperature
- 3 cups (360 grams) powdered sugar
- 2-3 tablespoons heavy cream or heavy whipping cream
- 1 teaspoon vanilla extract
- pinch of salt adjust to taste
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Directions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
- Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.
- Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.
- Recipe Notes
- Frosting can be made 1-2 days in advance, cover tightly and transfer to the refrigerator. Remove from the refrigerator and bring to room temperature before frosting cupcakes/cakes.
- Frosting will also freeze well for 2-3 months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cupcakes/cakes.
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