Description
A simple and classic recipe for smooth and creamy Buttercream Icing, perfect for topping cupcakes with either a rich vanilla or luscious chocolate flavor. This versatile icing is easy to whip up in under 10 minutes and creates a fluffy, spreadable finish for your baked treats.
Ingredients
Scale
Vanilla Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 2–3 tablespoons heavy cream or milk
- Pinch of salt
Chocolate Buttercream
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder, sifted
- 2 teaspoons pure vanilla extract
- 3–4 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Prepare Vanilla Buttercream: Beat softened butter in a large bowl using a hand or stand mixer until light and creamy, about 2-3 minutes.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, mixing thoroughly after each addition to ensure a smooth texture.
- Add Flavor and Cream: Stir in vanilla extract, 2 tablespoons of heavy cream, and a pinch of salt. Beat the mixture until smooth and fluffy, adding more cream if the consistency is too thick.
- Store or Use: Use the vanilla buttercream immediately to frost cupcakes, or store it in an airtight container in the refrigerator for up to one week.
- Prepare Chocolate Buttercream: Beat softened butter in a large bowl for 2-3 minutes until creamy.
- Add Sugar and Cocoa: Gradually add powdered sugar and sifted cocoa powder alternately, mixing well after each addition for an even chocolate flavor.
- Add Flavor and Cream: Add vanilla extract, 3 tablespoons of heavy cream, and a pinch of salt. Beat until smooth and fluffy, adjusting with additional cream if needed for the desired consistency.
- Store or Use: Use immediately or refrigerate the chocolate buttercream for up to a week. Bring it to room temperature and rewhip before using if chilled.
Notes
- Ensure butter is softened to room temperature for easy mixing.
- Sift powdered sugar and cocoa powder to avoid lumps for a smooth texture.
- Adjust cream quantity to achieve your preferred icing consistency.
- Store icing in an airtight container to keep it fresh.
- Bring refrigerated buttercream to room temperature and beat again before use for best spreading results.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
