Buttercream Frosting

A classic smooth and fluffy buttercream with a sweet vanilla finish. Adjust the milk gradually to make it as thick or spreadable as you like.

12Min

1Servings

1937Cal

EasyLevel

VegetarianGluten freeKid friendlyvegetarianhalalkosher

#frosting#buttercream#vanilla#cake topping#quick

Equipment

Mixing bowl

Hand mixer

Measuring cup

Measuring spoon

Spatula

Ingredients

Frosting

powdered sugar (sifted)

250 g

salt

1 pinch

vanilla extract

5 ml

butter (softened)

227 g

milk

45 ml

Instructions

Cream the butter

Beat the softened butter until smooth, pale, and fluffy.

3 min

Softened butter should hold a slight fingerprint but not look oily.

Add sugar and seasonings

Gradually add the powdered sugar, then mix in the salt and vanilla until combined.

4 min

Add the sugar in batches to avoid a cloud of sugar dust.

Adjust the consistency

Add milk one tablespoon at a time, beating after each addition, until the frosting reaches your desired consistency.

4 min

Use less milk for piping and more for spreading.

Use or store

Spread the frosting over cooled cakes, cupcakes, or cookies, or cover and store until needed.

1 min

If the frosting seems too thick after resting, beat in a few drops of milk before using.

Storage

Fridge: 7 days

Freezer: 60 days

Reheat: No reheating needed; let stand at room temperature for 20-30 minutes, then re-whip briefly if needed.

Store in an airtight container. If chilled, bring to room temperature before using for the smoothest texture.

Notes

• The source text appears to be a short frosting note; the recipe has been completed into a practical buttercream formula.

• Yield is based on approximately 4 standard cupcakes worth of frosting, matching the note in the source.

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