Buttercream Icing
A classic creamy and sweet icing perfect for cupcakes, cakes, and cookies, customizable to fit any dessert.
Ingredients
Main Ingredients
- 1 cup salted butter (softened) Ensure butter is at room temperature.
- 4 cups confectioners powdered sugar Gradually added for best results.
- 2 teaspoons vanilla extract Use clear vanilla for pure white icing.
- 2 tablespoons milk For desired icing consistency.
Instructions
Preparation
- Add the softened butter into a large mixing bowl and cream it with an electric mixer for about 1 minute until smooth and creamy.
- Gradually add in the confectioners powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud from forming until fully incorporated and smooth.
- Add the vanilla extract and milk, then increase the mixer speed to medium and mix for another 2-3 minutes until the icing is fluffy and light in texture.
- Use the buttercream icing to spread or pipe onto prepared cupcakes, cakes, or sugar cookies.
Notes
Store leftover buttercream icing in an airtight container at room temperature for up to two days or refrigerate for up to one week. Let it sit at room temperature before re-mixing to restore fluffiness. Frosted cupcakes or cakes can be kept covered at room temperature for up to three days.