Here’s a classic, fluffy Buttercream Frosting recipe — perfect for cakes, cupcakes, cookies, or even just eating by the spoonful (we won’t judge). It’s rich, smooth, and easy to customize.
🧁✨ Classic Vanilla Buttercream Frosting
🧾 Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups powdered sugar (sifted, for smoothness)
- 2–3 tbsp milk or heavy cream
- 1 ½ tsp vanilla extract
- Pinch of salt (optional, but balances sweetness)
🔪 Instructions:
- Beat the butter:
- In a large bowl, beat softened butter with a mixer on medium speed for 2–3 minutes, until light and creamy.
- Add powdered sugar:
- Add powdered sugar 1 cup at a time, beating on low at first to prevent mess. Then increase to medium-high and beat until combined.
- Scrape down sides as needed.
- Add vanilla & liquid:
- Add vanilla and 2 tablespoons of milk or cream. Beat until fluffy.
- If it’s too thick, add a bit more milk (1 tsp at a time).
- If it’s too thin, add more powdered sugar.
- Whip until fluffy:
- Continue to beat on high for 2–3 more minutes for a lighter texture.
🎨 Flavor & Color Variations:
- Chocolate Buttercream: Add 1/2 cup unsweetened cocoa powder + 1 tbsp extra milk.
- Strawberry: Add 1/4 cup freeze-dried strawberry powder or a few tablespoons of strawberry jam.
- Lemon: Use lemon juice/zest instead of milk & vanilla.
- Color: Add gel food coloring at the end — beat in on low speed.
❄️ Storage:
- Room Temp: Up to 2 days (if cool and not too humid)
- Fridge: 1 week (bring to room temp and rewhip before using)
- Freezer: Up to 3 months (thaw in fridge, then rewhip)
Would you like a Swiss meringue, vegan, or stabilized buttercream for hot weather?
