Classic Buttercream Frosting
This silky buttercream frosting is every baker's secret weapon — light, creamy, and effortlessly versatile. Ready in just 15 minutes with no cooking required, it's the perfect finish for cakes, cupcakes, and layer fillings. Try the chocolate or vanilla twist for a truly irresistible result.
🛒 Ingredients
8 servings
- 250 g (2 sticks + 2 tbsp) unsalted butter, softened
- 375 g (3 cups) powdered sugar, sifted
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract (optional)
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Directions
- 1
Let the butter sit at room temperature for at least 30 minutes. Beat with a hand or stand mixer until pale and creamy, about 3 minutes.
- 2
Add the milk and vanilla extract if using. Mix on low speed until fully incorporated and smooth.
- 3
Add the sifted powdered sugar in three batches, beating on medium speed between each addition to avoid lumps.
- 4
Increase to high speed and beat for 1 minute until the frosting is airy, glossy, and holds soft peaks. Use immediately or refrigerate.
💡 Chef's Tip
For chocolate buttercream, dissolve 2 tablespoons of unsweetened cocoa powder in warm milk before adding. Store in an airtight container in the fridge for up to 5 days; bring to room temperature and re-whip briefly before use.
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