This is a CLASSIC buttercream frosting. There are very few ingredients but with a couple of important steps you can knock this out of the park, just don’t skip steps!
How To Make Buttercream Frosting
This recipe only has 4 ingredients but you will screw it up if you don’t follow a few key steps!
- Prepare your ingredients! The butter needs to be soft, the cream needs to be room temp and the powdered sugat needs to be sifted!
- Sifting – this breaks up the clumps and helps to ensure SMOOTH frosting.
- SLOW DOWN – You do not want to add the powdered sugar all at once. It will make a mess if you add it too fast! But also you want it to be smooth, so whip it real good between additions.
- After all the powdered sugar is added make sure to whip it for a good 3 minutes to cream it all together.
- FLAVOR AND CREAM – The classic has vanilla in it but you can sub it out for other flavorings. Add the flavoring and half the cream at this time. Do not just dump all 4 tablespoons in at once! You might only need 2 or 3 tablespoons for your frosting. Play it by ear and taste it!
The BEST buttercream frosting
- 6 cups powdered sugar – sifted – do not skip the sifting
- 2 cups unsalted butter – soft
- 2 tsp vanilla extract (pure) or another flavor if you choose
- 4 tbsp heavy whipping cream – room temp
- prep ingredients – make certain the butter is soft, the cream is room temp and sift the powdered sugar
- butter – whisk until super creamy
- low speed – add in the sifted powdered sugar a 1/2 a cup at a time – scrap down the sides as you go along
- med speed – once it is all added turn the speed up to med and beat for about 3 minutes
- vanilla & half the cream – add in and beat for another minute
- taste and check consistency – add more cream in one tablespoon at a time until you reach the consistency you are looking for.
- and you are done!!
- * If you need to double it – I would make 2 seperate batches.
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