Classic Vanilla Buttercream Frosting
Ingredients (5)
- unsalted butter225 g
- icing sugar420 g
- salt0.25 tsp
- vanilla extract1 tbsp
- milk or heavy cream3 tbsp
Method
- 1
Beat the softened butter for 2–3 minutes until light and creamy.
- 2
Gradually add 3 cups of sifted icing sugar and mix on low speed until combined.
- 3
Add the salt, vanilla extract and 2 tablespoons of milk or heavy cream.
- 4
Beat on medium speed for 3 minutes until light and fluffy.
- 5
If the frosting is too soft, gradually add the remaining icing sugar until the desired consistency is reached.
- 6
If the frosting is too thick, add the remaining milk or cream, 1 tablespoon at a time, beating well after each addition.
- 7
Use immediately to frost cakes or cupcakes.
Notes & variations
Makes approximately 2½ cups of frosting. For chocolate buttercream, add 50 g sifted cocoa powder. For coloured frosting, add gel food colouring. Refrigerate for up to 1 week or freeze for up to 3 months. Bring to room temperature and whip again before using.
Nutrition
estimated| Per | 1 serving | 17 servings |
|---|---|---|
| Calories | 202 kcal | 3434 kcal |
| Carbs | 24.9 g | 423.3 g |
| Protein | 0.2 g | 3.4 g |
| Fat | 11.7 g | 198.9 g |
| Fibre | 0 g | 0 g |