How To Make Buttercream Frosting: The Easiest Method
Makesabout 2 1/2 cups
Makes about 2 1/2 cups
- 1 cup
unsalted butter, softened
- 3 1/2 to 4 cups
- 1 teaspoon
- 1 to 2 tablespoons
heavy cream or milk
Sifter or mesh sieve
Electric stand or hand mixer and mixing bowl
Gather your ingredients: Remember to set your butter out for 30 to 60 minutes before mixing so it has time to soften. If you see any big clumps in your powdered sugar, sift it into a bowl so it will mix in more smoothly.
Beat the butter: In the bowl of an electric mixer with a paddle attachment, beat the butter on medium speed for a couple minutes, or until smooth.
Gradually add in the sugar: Turn the mixer to low, and slowly add in the first 3 cups of sugar. Once incorporated, increase the speed to medium-low and mix until combined.
Add the vanilla and cream: With the mixer back on low, add in the liquid ingredients and mix until combined.
Whip until creamy: Once everything is incorporated, mix on medium until smooth and creamy.
Add the remaining sugar: Decrease the speed of the mixer and add in the the remaining 1/2 to 1 cup of sugar until the buttercream is as firm as you want it for your recipe. Turn the mixer back up and whip again until fluffy.
Be sure to sift the powdered sugar to prevent clumps from forming in the buttercream.
Only add in cream and extra sugar until the desired thickness is achieved. If the buttercream seems too runny, try adding in all of the sugar or chilling the mixing bowl (and its contents) in the fridge for a bit, as the butter just might be too soft.
This type of buttercream will begin to dry out and develop a crust over time. If not using immediately, briefly re-mix before use.