The Best Buttercream Icing is made with just four ingredients and is ready in less than 10 minutes. Let's face it, there's nothing better than a good buttercream frosting recipe and this one pipes like a dream.
Use it for decorating cakes, cupcakes and cookies.
WHY MAKE BUTTERCREAM ICING
- I do love cream cheese frosting, but Buttercream Icing is my all time favorite!
- There are so many different ways to use this recipe.
- Buttercream icing is light, airy and perfectly smooth.
- The consistency is great for layer cakes.
- Buttercream is the perfect topping for cupcakes. So impressive to service to family and friends.
WAYS TO USE THE BEST BUTTERCREAM FROSTING RECIPE
I love icing on pretty much everything. This is a great recipe for sugar cookies, cakes, and cupcakes.
Be sure to use every last drop of the icing. If you have any leftovers, grab some graham crackers from the cupboard and make graham cracker sandwiches. So good!
I bet you'll love my Pumpkin Pecan Cookies. They are a soft, cake-like cookie made with pumpkin puree, butter and lots of pecans. So delicious with buttercream icing and a sprinkle of nuts.
INGREDIENTS
This recipe comes together with these basic ingredients:
- 1 cup Butter - It's best to start with room temperature butter.
- 4 cups Confectioners' Sugar
- 2 tsp Pure Vanilla Extract
- 2-3 Tbsp Heavy Cream, Half & Half or Milk
HOW TO MAKE HOMEMADE BUTTERCREAM FROSTING
This recipe will be easier if you have a stand or a handheld electric mixer. However, it is possible to do it all by hand. Be sure to use the paddle attachment if using a stand mixer.
- Beat 1 cup butter and 2 tsp vanilla until smooth.
- Gradually add in 4 cups powdered sugar, starting at a low speed working up to medium. Continue at medium speed for one to two minutes until everything is well combined. Scrape the sides of the bowl several times while the ingredients mix.
- Add 3-4 Tbsp heavy whipping cream (half & half or milk will work) until you have the consistency you prefer.
TIPS
- Use salted butter. Many of the recipes call for unsalted butter and then have you add a pinch of salt. Instead of adding salt, I use salted butter which I think draws out the vanilla flavor in the icing perfectly.
- Be sure your butter is room temperature. You'll get the most luscious creamy frosting when you start with butter that is not cold.
- Make icing ahead. If you store this buttercream icing in an airtight container, it can last up to one week in the refrigerator and up to three months in the freezer.
- Prefer to have Chocolate Buttercream Frosting? Add ¼ cup Cocoa powder and a little more heavy cream to get the correct consistency.
- Learn how to pipe a cupcake swirl here.
If you're looking for more sweet treats, check out my popcorn mix!
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