This amazing homemade buttercream recipe is the perfect frosting for cakes, bars, and cupcakes for the most delicious treat topping.
Servings: 12
Prep Time: 10 minutesminutes
Cook Time: 0 minutesminutes
Ingredients
2 ½sticks softened unsalted butter
2 ½cupspowdered sugar
1 ½teaspoonsvanilla
optional heavy cream
Instructions
Add the softened butter to a stand mixer with the paddle attachment and whip on medium to high speed for 2 to 3 minutes.
Next, turn the speed to low and slowly add in the powdered sugar.
Turn the speed to high and whip for 5-7 minutes or until it becomes light and fluffy.
Add in vanilla and mix until combined. See chef notes on thinning or thickening it.
Ice a cake, pipe onto some cupcakes, or chill until ready to serve.
Notes
Make-Ahead: You can make this up to 3 days ahead of time.How to Store: Cover and keep in the refrigerator for up to 7 days. You can freeze this covered for up to 3 months. When thawing you may need to re-whip.You can use salted butter, just be sure not to add any more to it.If the frosting is too thin, add more powdered sugar. If it is too thick, thin with a small amount of whipping cream.