Here’s a simple and versatile Buttercream Frosting recipe that’s creamy, smooth, and perfect for cakes, cupcakes, or cookies. This classic American buttercream is quick to whip up and easily customizable.
Ingredients:
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- 2 tablespoons heavy whipped cream
- 1 tsp vanilla extract
- 1 cup butter, unsalted and softened
- 3 cups icing sugar
Directions:
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- Using hand mixer, beat the butter until light and fluffy
- Adding vanilla & whisk again
- Begin adding powder sugar, ½ cup at time to incorporate without lumps
- Adding heavy whipping cream & beat to totally combined
- Fill piping bag & frost your cake
Tips:
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- Butter: Use softened (not melted) butter for best texture. If too soft, the frosting may be runny; chill briefly if needed.
- Consistency: For piping, keep frosting thicker (less liquid). For spreading, add more cream for a smoother texture.
- Storage: Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Bring to room temperature and re-whip before using.
- Make Ahead: Prepare up to 2 days in advance and refrigerate; let soften and re-beat for best results.
- Gluten-Free: Naturally gluten-free, but check powdered sugar for additives if needed.
Variations:
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- Chocolate: Add 1/2 cup unsweetened cocoa powder or 4 oz melted, cooled dark chocolate.
- Flavors: Swap vanilla for almond extract, lemon zest, or coffee for different profiles.
- Colors: Add gel food coloring for vibrant hues without thinning the frosting.
- Fruit: Mix in 1/4 cup pureed strawberries (like from our Strawberry Frozen Yogurt recipe) for a fruity twist, but reduce liquid slightly.
Why It’s Great:
This buttercream is quick, uses basic ingredients, and holds up well for decorating while staying creamy and delicious.
Enjoy your Buttercream Frosting! If you need a specific variation (e.g., vegan, low-sugar, or for piping), tips for pairing with your desserts (like the Peach Cobbler or Walnut Chocolate Chip Cookies), or exact quantities for a project, let me know in the comments below.
