Buttercream frosting is the classic topping for cakes and cupcakes. This tried and true buttercream recipe will wow you and become a staple in your baking!
Every time I make this buttercream frosting recipe, my boys are smitten. It’s so much better than any store bought frosting. It honestly can’t even compare.
I’ve used it on so many cakes and cupcakes over the years that there just isn’t anything else I could imagine using.
Before we get to the recipe, let me touch on a few tips and questions:
Tips for making this Homemade Vanilla Icing Recipe:
Do I need to melt the butter?
No. Don’t ever melt the butter. The butter needs to be soft but not liquid.
Be sure your butter is soft as in room-temperature soft. Take your butter out of the fridge several hours before you make this frosting.
Do I need to sift my powdered sugar?
Yes if you want a very smooth frosting. If you are going to use it under fondant or you are just short on time, that’s fine. Just know that it might have a few lumps and bumps in your finished product. If I’m making this just for family, I’ll oftentimes skip sifting the sugar. However, if I am making it for an event or and extended family get-together, then I’ll definitely sift it.
Can I color this frosting?
Absolutely. Just add a few drops of food coloring at a time to get the desired color.
Can I use this buttercream to pipe decorative details?
You’ll notice that this recipe calls for 1/2 cup of milk. It makes a very soft buttercream so piping intricate details is not advisable. If you need a stiffer buttercream, add the milk very slowly in increments of 2TBS at a time until you get the consistency you’re looking for. As is, the recipe is perfect for frosting cupcakes and layer cakes. It’s soft and fluffy!
What are the best tools to use with this buttercream recipe?
I generally use a very large Wilton piping tip for cupcakes, either the large round tip or the star tip for a ridged design.
To frost a cake, I use these pastry spatulas. Having a revolving stand would be a big help too!
Now, let’s get to the actual recipe!
This soft and fluffy buttercream frosting is perfect for making delicious cakes and cupcakes! It will become a staple in your baking repertoire! Use 8 Cups of Sugar for a thinner icing. If you want it thicker, add additional sugar until it reaches the consistency you want. This recipe is for the general frosting of cakes and cupcakes. For more detailed piping work, use less milk to create a stiffer icing.
The Best Buttercream Frosting Recipe
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 16
Serving Size: 2 TBS
Amount Per Serving:
Calories: 321 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 31mg Sodium: 96mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 0g Sugar: 54g Sugar Alcohols: 0g Protein: 0g
I hope you will forever love and cherish this vanilla buttercream icing recipe.
The streets of heaven will be lined with this Buttercream frosting.
I just know it.
xoxo
Gwen
Need some more sweet ideas? Check out:
- Homemade Strawberry Cream Cheese: Or When Heaven Came Down
- How to Make Nutella Cream Cheese or Heavenly wonders never cease.
- Strawberry Cream Cheese Stuffed French Toast {no you’re not dreaming!}
- Nutella Cream Cheese Stuffed French Toast
- Homemade Nutty Chocolate Snack Bars