3 sticks unsalted butter, softened
Tiny pinch fine sea salt
1 ½ pounds (24 ounces) powdered sugar, sifted
1 tablespoon clear vanilla extract (this helps maintain the bright white color)
2-3 tablespoons heavy cream or milk
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 minutes.
With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated.
Add in vanilla and cream or milk and mix on low speed until incorporated.
Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes.
If the buttercream is too thick,
add in a bit of milk, one teaspoon at a time until you reach the desired consistency.
This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
If you are a fan of shortening in your buttercream, simply omit one stick of butter and replace with 1/2 cup shortening.
Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract, but decrease the amount to 2 teaspoons.
Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.
If you garnish with sprinkles, make sure you do this immediately after you frost your baked goods. Once the top layer of the buttercream crusts, nothing will stick
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