Buttercream Frosting

By kctchr

Ingredients

• 1 cup salted butter (2 sticks), softened
• 4 cups confectioner's sugar, sifted
• 1 tablespoon pure vanilla extract
• 3-5 tablespoons heavy cream

Details

Servings 3
Adapted from unsophisticook.com

Preparation

Step 1

Now I realize that there are really only so many ways to make buttercream frosting, but a truly delicious buttercream frosting is as much about the technique as it is about the ingredients. Obviously, you do want to start with fresh quality ingredients: softened salted butter, heavy whipping cream, pure vanilla extract, and confectioner's sugar.

A note about using salted butter -- I do prefer to use salted butter in my buttercream. However, the salt content can vary by brand of butter. I like the Horizon Organic brand, but feel free to experiment to find your favorite. As an alternative, you can also use unsalted butter and add about 1/8 teaspoon of table salt to the recipe.

Also, I stay away from adding shortening. Yes, it's useful for helping the buttercream frosting hold its shape better in warm weather, but I find it creates an oily texture and dilutes the flavor.

How To Make the Best Buttercream Frosting Recipe

Add your softened butter to a stand mixer and beat it with a flat paddle for about three minutes on medium-high.

Turn the mixer off and add the confectioner's sugar. Mix on low until thoroughly incorporated.

When the butter and confectioner's sugar start to create a dough-like ball, you can add the pure vanilla extract and 3 tablespoons of heavy cream. Whip on medium-high for about three minutes.

Continue to add more heavy cream by the tablespoon until the frosting reaches your desired consistency -- less cream equals thicker frosting and more cream equals a thinner frosting.

For a batch of frosting that's the consistency in these photos, I used a total of 4 tablespoons of cream. It was super creamy and fluffy and the perfect consistency for piping with a large tip onto my cupcakes.

Using a paddle beater, beat softened butter on medium speed for about 3 minutes.

Add sifted confectioner's sugar and stir on low until incorporated.

Add vanilla extract and 3 tablespoons of heavy cream. Beat on medium-high for 3 minutes, stopping to scrape the sides once or twice.

If a thinner frosting is desired, add additional heavy cream 1 tablespoon at a time until desired consistency is reached.

I have to say that frosting cupcakes have never been my forte, but I'm slowly learning how to make use of a large open star tip to pipe a prettier cupcake. Specifically, I used a Wilton 1M extra large open star tip for this batch of cupcakes.

You can pick up a 3-pack of Wilton extra large tips in the cake decorating aisle at Walmart, along with a package of reusable decorating bags, for just a few bucks. Place the tip inside one of the bags, fill with frosting and you're ready to start piping.

Above all, this is a recipe to have fun with. Try adding different flavor extracts, tinting your frosting fun colors or even adding fresh fruit. Note that I used regular pure vanilla extract in this batch, but if you prefer a truer white color, you'll want to look for clear extracts.