Buttercream Frosting
This buttercream frosting recipe is perfect for cakes and cupcakes and I prefer it on sugar/cut-out cookies to royal icing. The flavor pops and just makes a delicious frosting.
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This buttercream frosting is so much better than the canned varieties that you buy in stores and is so easy to make, there is no need to buy the store bought kind! This spreads and pipes easily for all your cakes, cupcakes and cookie needs!
Ingredients
This recipe takes 5 simple ingredients:
- Butter – I prefer unsalted butter. Room temperature is easiest to work with
- Powdered Sugar
- Heavy Cream
- Vanilla Extract – I love our homemade vanilla
- Almond Extract
How do you make Buttercream Frosting?
Buttercream frosting is super easy to make. I prefer using the stand mixer so I can easily add ingredients while its running.
Step 1 – Cream the butter and sugar together until smooth. Lower the speed to low while slowly adding powdered sugar.
Step 2 – Add the heavy cream, vanilla and almond extracts. This is easiest to add when the mixer is still on low.
Step 3 – Once it’s all incorporated, increase the speed for a couple minutes until the frosting is light and fluffy. If it seems to thick for what you want to do, you can add a half teaspoon of cream at a time until it reaches the desired thickness.
Coloring
I recommend using gel coloring. It is easier to get the desired color with less and will not dilute the frosting. My favorite type is this Wilton Gel Food Coloring.
Storing Buttercream Frosting
If you have more than you need or are making this in advance, this buttercream frosting can be stored in the refrigerator for about a month in an air tight container. It can also be stored in the freezer for a few months. I definitely prefer using this right away as it seems to have the best flavor as compared to storing it.
Buttercream Frosting
Equipment
- Stand mixer
Ingredients
- 1 1/2 cups unsalted butter room temperature
- 7 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- 1. Using a stand mixer with the paddle attachment, cream the room temperature butter until smooth.
- 2. Reduce the speed to low and slowly add the powdered sugar and mix until smooth.
- 3. While the speed is still on low, add the heavy cream, vanilla and almond extracts. Once they are mixed in, increase the speed to medium and mix for 1-2 minutes until light and fluffy. Add in a teaspoon of heavy cream at a time until it reaches the desired consistency for what you need.
- 4. Decorate your cupcakes, cakes and cookies.
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