Classic Buttercream Frosting
This version is shortening-free! This standard buttercream recipe (1 cup butter, 3–4 cups sugar) makes about 2½ to 3 cups of frosting. That’s just enough for a thin layer over a 9×13 cake, with a bit left for a few borders. For a kid's colorful, decorated cake, you’ll likely want enough for a thick, even base layer plus 3–4 colors of frosting for piping, swirls, or fun shapes.
Ingredients
- 1 cup unsalted butter softened to room temperature (2 sticks)
- 3-4 cups powdered sugar sifted for smoothness
- 2-3 tbsp heavy cream or milk for a lighter option
- 2 teaspoons pure vanilla extract
- A tiny pinch of salt especially if your butter is unsalted
Instructions
- Beat the butter
- In a large bowl, use a hand mixer or stand mixer to beat the softened butter on medium-high speed until pale and fluffy (about 3–5 minutes).
- Add powdered sugar gradually
- Reduce mixer speed to low and slowly add in the powdered sugar, 1 cup at a time. Scrape the bowl often to keep it fluffy and even.
- Add vanilla, salt, and cream
- Pour in the vanilla, a pinch of salt, and 2 tablespoons of cream (start with less; you can always add more).
- Beat on medium-high again for 2–3 minutes until the frosting is smooth and spreadable.
- Adjust consistency
- Too thick? Add more cream or milk, 1 teaspoon at a time.
- Too thin? Add a little more powdered sugar.
Notes
Optional Flavor Variations:
Chocolate Buttercream: Add ½ cup unsweetened cocoa powder and an extra splash of cream.
Lemon Buttercream: Swap vanilla for lemon extract and add a bit of lemon zest.
Salted Caramel: Add 2–3 tablespoons of cooled salted caramel and reduce sugar slightly.
❄️ Storage:
Use immediately or store in the fridge in an airtight container for up to 1 week.
Bring to room temperature and re-whip before using.
| Purpose | Amount Needed |
|---|---|
| Thin base layer | 1 batch |
| Thick, colorful decorating | 2 batches (recommended) |
