While there’s nothing wrong with using canned frosting, homemade tastes so much better – and it only takes four ingredients: unsalted butter, powdered sugar, milk or heavy cream, and your choice of flavoring. Here’s how we make buttercream frosting from scratch!
Try these different flavors:
Variations
Chocolate
add ½–¾ cup sifted cocoa powder
Coffee
dissolve 1–2 tsp instant coffee in milk before adding
Fruit swirl
fold in ¼ cup fruit puree
This recipe will cover the classic buttercream version, but feel free to play with flavors once you’ve mastered the base! We even have some cupcake with more frosting recipes for you to check out!
Be sure to comment below or tag us on social media if you’ve tried this recipe!
From the TREAT$ kitchen
Buttercream Frosting
Yield
Yield: About 3 cups – make as much as you need! For example, if you want 6 cups of buttercream frosting, just multiply this recipe by 2.
Ingredients
Equipment
- Mixing bowl
- Electric mixer ( stand or hand )
- Measuring cups & spoons
- Silicone spatula
Instructions
- Beat 1 cup (2 sticks) unsalted butter for 2–3 minutes until creamy and pale.
- Gradually add 4 cups powdered sugar, 1 cup at a time, mixing on low speed to avoid a sugar cloud.
- Add milk/cream 1 tbsp at a time until you reach desired consistency.
- Mix in 2 tsp vanilla extract and Pinch of salt.
- Beat on high speed for 2–3 minutes until light and fluffy.
- Pipe with a Ziploc Bag, with pastry bags, or spread frosting onto cupcakes with a spatula.
- Store leftover frosting in airtight container in fridge up to 2 weeks. Or freeze for up to 3 months. Thaw in fridge, then re-whip before use.
Notes
- You can also use vanilla bean paste!
- It’ll also work without a whisk attachment, just takes awhile longer for the air to incorporate into it.
Variations
You can use any extract flavor you choose.
For whipped frosting, beat the frosting using the whisk attachment on your mixer.
TREAT$ by Emoni · treatsbyemoni.com
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