Quick and Almost-Professional Buttercream Icing
Some recipes earn a permanent spot in your kitchen, and this buttercream icing is one of them. It's the kind of frosting that disappears from the bowl before it ever reaches the cake — silky, sweet, and rich in all the right ways.
Ingredients
- 1 cup unsalted butter, room temperature
- 3-4 cups confectioners' sugar, sifted
- 2 tsp pure vanilla extract
- 2-3 tbsp whole milk
Instructions
- Pull your butter out ahead of time so it's truly at room temperature — soft enough to leave a fingerprint, but not greasy or melted. Measure out your remaining ingredients before you begin.2. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2–3 minutes until pale, smooth, and fluffy.3. With the mixer on low, slowly add the confectioners' sugar a little at a time. Increase to medium speed once it starts to combine, and beat until fully incorporated.4. Pour in the vanilla extract and beat until evenly mixed.5. Add the milk and increase speed to medium-high. Beat for 3–4 minutes until the frosting is light and fluffy. Add more confectioners' sugar for a stiffer consistency, one tablespoon at a time.6. Use immediately to frost completely cooled cakes or cupcakes.
Notes
- Butter that's too cold will leave lumps; too warm and the frosting turns greasy. Aim for around 65–68°F.
- Don't skip the full 3–4 minute final beat — it's what makes the texture light and airy.
- Too thick? Add milk half a teaspoon at a time. Too thin? Add powdered sugar one tablespoon at a time.
- Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Re-whip before using.
Nutrition Facts
- Calories: 228
- Total Carbohydrate: 32g
- Protein: 0g
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 31mg
- Sodium: 4 mg
- Calcium: 8mg
- Potassium: 11mg