10 minutes
A classic, creamy vanilla buttercream frosting perfect for cakes, cupcakes, and other sweet treats.
Unsalted Butter, softened
cups
Confectioners’ Sugar
cups
cups
teaspoons
Food Coloring, optional
to taste
1. Prep Work
Ensure that the butter is softened to room temperature to ensure a smooth frosting.
2. Mixing the Base
Begin by placing the softened butter into a large mixing bowl. Add in half of the confectioners' sugar (4 cups) to the bowl. Pour in the milk and vanilla extract. Using an electric mixer, beat the mixture until smooth and creamy.
3. Adding Sugar
Gradually incorporate the remaining confectioners' sugar, adding one cup at a time. After each addition, mix well until the icing reaches a spreadable consistency.
4. Optional Color
If you choose to add color, mix in a few drops of food coloring until you achieve your desired hue.
5. Frosting
Use the buttercream to frost four cupcakes. Serve the cupcakes at room temperature for best flavor and texture.
6. Storage and Leftovers
If you have leftover frosting, it can be stored in the freezer. Place it in an airtight container and freeze for up to two months. Thaw in the refrigerator before using. Leftover frosting works great for decorating cookies, topping off pancakes, or as a sweet dip for fruit.
Use high-quality, unsalted butter at room temperature for a smooth creaming process.
Cream the butter until pale and fluffy, about 5 minutes on medium speed, to incorporate air and ensure a light texture.
Opt for pure vanilla extract or vanilla bean seeds for a luxurious flavor, avoiding imitation vanilla.
Add powdered sugar in increments, allowing full incorporation for a smoother frosting.
Use heavy cream for richness, adding slowly to desired consistency, and correct over-thinning with more powdered sugar if needed.
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