Here’s a basic recipe for a classic buttercream frosting that’s smooth, creamy, and versatile for decorating cakes and cupcakes. This recipe makes enough to frost a two-layer 8-inch cake or approximately 24 cupcakes.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups confectioners’ sugar, sifted
- 1/4 cup whole milk or heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Soften the Butter:
Ensure that the butter is softened at room temperature. It should be soft enough to easily spread, but not melted. - Cream the Butter:
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy. This step is crucial for achieving a smooth texture in the final buttercream. - Add Confectioners’ Sugar:
Gradually add the sifted confectioners’ sugar, one cup at a time, to the creamed butter. Beat well after each addition until the sugar is fully incorporated. - Add Liquid and Vanilla:
Pour in the milk or heavy cream and add the vanilla extract. Beat the mixture on medium-high speed until the frosting is light and fluffy. Adjust the consistency by adding more milk if it’s too thick or more confectioners’ sugar if it’s too thin. - Scrape the Bowl:
Stop the mixer and scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are well combined. - Beat Until Smooth:
Continue to beat the buttercream for an additional 2-3 minutes until it becomes smooth and reaches your desired consistency.
Now, your perfect buttercream is ready to use for frosting cakes and cupcakes. You can also add food coloring for different colors or experiment with different extracts for unique flavors.