What could be sweeter than the BEST Buttercream Frosting piped on a delicious cupcake? This classic buttercream frosting is the one I used while attending culinary school in the ’70s. Yes, they had those back then.
I see no reason to change this classic recipe since it is perfect for frosting, cakes, and cupcakes with a spatula or a pastry bag and tip.
How to Make Buttercream Frosting
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- Stand Mixer fitted with the flat edge paddle attachment (this is like the one I use), electric mixer, or hand mixer
- Measuring cups
- Watch the complete frosting video HERE
- 1 Stick unsalted butter softened (room temperature)
- 4 cups confectioners sugar
- 5 to 7 Tablespoons heavy cream or milk
- 1 Stick Unsalted Butter softened not melted
- 4 Cups of 10X sugar
- 5 to 7 Tablespoons Cream or milk
- Using an electric mixer to cream butter and sugar together at a slow speed. Then slowly add cream one tablespoon at a time until the icing mixture is firm and smooth.
- Frost your cake or cupcakes and enjoy!
To decorate the cupcakes for special events add some DIY picks. See how to DIY them HERE.
Buttercream Frosting Options
If you would like to balance out the sweetness of the frosting, you can add a pinch of salt to the frosting.
Note: Adding an extract to flavor to the frosting can change the consistency of the frosting. I recommend adding it before adding all the cream.
Vanilla buttercream: To make vanilla buttercream frosting add 1 to 2 teaspoons of vanilla extract to the frosting.
Some other extracts I have used in buttercream frosting are coconut, peppermint, and almond.
Another way to add some flavor to buttercream frosting is with spices, such as cinnamon, ginger, and/or cloves. Add spices 1/4 teaspoon at a time and taste before adding more.
Buttercream frosting is perfect for tinting any color of the rainbow. I recommend using this type of food color to prevent changing the consistency of the frosting. Use a toothpick to add little at a time.
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See you soon,