Containing just a handful of ingredients, this is the easiest frosting of all. For the fluffiest results, beat the butter thoroughly—the more air you incorporate, the lighter and creamier the buttercream will be.
MAKES: about 2 cups
PREP TIME: 10 minutes
INGREDIENTS:
- 1 cup unsalted butter, softened
- 3 to 4 cups icing sugar, sifted
- 1 to 2 Tbsp whipping cream (35%)
- 1 tsp vanilla extract
INSTRUCTIONS:
- In a large bowl and using an electric mixer, beat the butter until pale and fluffy, 3 to 5 minutes.
- With the mixer running on low speed, gradually beat in the icing sugar, 1 cup at a time. Increase the speed to high, then beat until smooth and creamy.
- Beat in 1 tablespoonful of the cream. For a softer buttercream, beat in the remaining cream. Beat in the vanilla extract. (The buttercream can be refrigerated in an airtight container for up to 5 days. Let it come to room temperature before using.)
CHANGE IT UP
CHOCOLATE BUTTERCREAM
- Sift ½ cup unsweetened cocoa powder into the butter along with the icing sugar in Step 2. Add up to 1
tablespoonful of additional cream, if necessary, in Step 3.
MOCHA BUTTERCREAM
- Sift ½ cup unsweetened cocoa powder into the butter along with the icing sugar in Step 2. Substitute 3
tablespoonfuls of strong brewed espresso (or 1 tablespoonful of instant espresso powder dissolved in 3 tablespoonfuls of hot water) for the cream.
PEANUT BUTTER BUTTERCREAM
- Beat 1 cup smooth peanut butter (not old-fashioned or all-natural ) with the butter in Step 1.
