Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer (stand mixer or hand mixer) on medium speed until it is light and fluffy, about 2-3 minutes. This step is crucial for achieving a smooth and airy buttercream. Scrape down the sides of the bowl as needed.1 cup unsalted butter, softened to room temperature
- With the mixer on low speed, gradually add the sifted powdered sugar, about 1 cup at a time. Make sure to incorporate each addition fully before adding the next. Sifting the powdered sugar beforehand is essential to prevent lumps and ensure a silky-smooth consistency. Continue mixing until all the powdered sugar is incorporated.4 cups powdered sugar, sifted
- Add the room temperature milk or heavy cream and the pure vanilla extract to the bowl. If you are using an optional pinch of salt, add it now.1/4 cup milk or heavy cream, at room temperature, 2 teaspoons pure vanilla extract, 1 pinch salt
- Increase the mixer speed to medium-high and beat the mixture for an additional 3-5 minutes, or until the buttercream is light, fluffy, and smooth. Scrape down the sides and bottom of the bowl periodically to ensure everything is well combined. If the frosting seems too thick, add another tablespoon of milk or cream, a teaspoon at a time, until the desired consistency is reached. If it’s too thin, add a bit more sifted powdered sugar.
- Once you have achieved the perfect smooth and fluffy consistency, your Buttercream Icing for Cupcakes is ready to be used! Transfer the buttercream to a piping bag fitted with your favorite decorating tip, or use an offset spatula to spread it generously onto your cooled cupcakes.
Notes
Store leftover frosting in an airtight container in the refrigerator for up to 1 week. Allow to soften at room temperature for 30-60 minutes before using. Can be frozen for 2-3 months. Thaw in the refrigerator overnight.
