Description
A classic recipe for smooth and creamy Buttercream Icing, perfect for cupcakes. Includes both vanilla and chocolate variations, made with softened butter, powdered sugar, vanilla extract, and heavy cream for the ideal fluffy texture. Easy to prepare and perfect for decorating your favorite cupcakes or cakes.
Ingredients
Scale
Vanilla Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 2–3 tablespoons heavy cream or milk
- Pinch of salt
Chocolate Buttercream
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder, sifted
- 2 teaspoons pure vanilla extract
- 3–4 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Prepare Vanilla Buttercream: Beat the softened butter in a large bowl with a hand mixer or stand mixer until light and creamy, about 2-3 minutes.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, mixing well after each addition to ensure smoothness.
- Incorporate Flavor and Cream: Add the vanilla extract, 2 tablespoons of heavy cream, and a pinch of salt. Beat the mixture until it becomes smooth and fluffy. Adjust consistency by adding more cream if necessary.
- Store or Use: Use the vanilla buttercream immediately, or store it in an airtight container in the refrigerator for up to one week. Bring to room temperature and re-whip if needed before use.
- Prepare Chocolate Buttercream: Beat the softened butter in a large bowl until creamy, around 2-3 minutes.
- Add Sugar and Cocoa: Alternately add powdered sugar and sifted cocoa powder, mixing well after each addition to maintain an even blend.
- Incorporate Flavor and Cream: Add vanilla extract, 3 tablespoons of heavy cream, and a pinch of salt. Beat the frosting until it is smooth, fluffy, and easily spreadable. Adjust with more cream if desired.
- Store or Use: Use chocolate buttercream right away or refrigerate it for up to one week, making sure to bring it to room temperature and whip again before use for the best texture.
Notes
- Ensure butter is softened to room temperature for easy beating and smooth texture.
- Sift powdered sugar and cocoa powder to avoid lumps in the frosting.
- Adjust heavy cream quantity to achieve desired frosting consistency.
- Buttercream can be stored in the fridge for up to one week; bring to room temperature and re-whip before using.
- Both vanilla and chocolate buttercream are perfect for cupcakes, cakes, and other desserts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: Blending
- Cuisine: American
