Classic Buttercream Frosting Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 2-4 tablespoons heavy cream or whole milk
- A pinch of salt (optional)
Instructions:
1. Cream the Butter:
Begin by placing the softened butter into a large mixing bowl. Using an electric mixer set to medium speed, beat the butter for 2-3 minutes until it achieves a creamy and smooth texture.
2. Incorporate the Powdered Sugar:
Gradually add the sifted powdered sugar to the butter, one cup at a time. With the mixer on low speed, continue to blend until each addition of sugar is fully incorporated. Periodically, scrape down the sides of the bowl to ensure a uniform mixture.
3. Add Vanilla and Cream:
Pour in the vanilla extract and 2 tablespoons of heavy cream or milk. Increase the mixer speed to medium and continue to beat the mixture for an additional 3 minutes. The frosting should become light, fluffy, and smooth. If a thinner consistency is desired, gradually add more cream or milk, one tablespoon at a time, until the frosting reaches the desired texture.
4. Adjust Sweetness (Optional):
For a more balanced flavor, consider adding a pinch of salt to the frosting. This step is optional but recommended for those who prefer a slightly less sweet buttercream.
5. Frost Your Desserts:
Once prepared, the buttercream is ready for immediate use. Apply it to cakes, cupcakes, or any dessert of your choice. If not using right away, store the frosting in an airtight container in the refrigerator for up to one week. Before reusing, allow the frosting to return to room temperature and re-whip it to restore its creamy consistency.
Customization Tips:
This classic buttercream frosting is not only versatile but also highly adaptable. It can be tinted with food coloring for various designs or infused with different flavors, such as almond or lemon extracts, to suit your preference. Enjoy the process of decorating your desserts with this delightful frosting!
