Basic Buttercream Icing Recipe

buttercream icing recipe, buttercream frosting, homemade buttercream icing

Basic Buttercream Icing Recipe

buttercream icing recipe

There is nothing better than a basic buttercream icing recipe. I think it awesome when people tell me they have made a homemade buttercream icing recipe. That is what I always do and I always make too much. So whoops! I have to eat some. Buttercream icing is delicious. And whether you want to call it buttercream frosting or not, I like saying icing. It makes me think of cake. And I love making cakes like this Fall Owl Cupcakes Recipe. And I found out today you can get a stand mixer for less than $30! After mine died I thought I would never be able to afford another.

Ingredients

  • 1 cup unsalted butter (2 sticks or ½ pound), softened or room temp
  • 3-4 cups confectioners sugar,  I found out this works better SIFTED  (I LOVE my new sifter)
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • 3-4 tablespoons heavy cream  (milk can be substituted)

Directions

  • Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been mixed in well with the butter.
  • Increase mixer speed to medium and add vanilla, salt, and 3 tablespoons of cream and beat for 3 minutes.
  • If your frosting needs a more stiff consistency, add remaining sugar. If your frosting is a little too stuff add remaining milk 1 tablespoons at a time.

4.0 from 1 reviews
Basic Buttercream Icing Recipe
Recipe type: Dessert
Prep time: 
Total time: 
 
Ingredients
  • 1 cup unsalted butter (2 sticks or ½ pound), softened
  • 3-4 cups confectioners sugar, I found out this works better SIFTED
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • 3-4 tablespoons heavy cream (milk can be substituted)
Instructions
  1. Beat butter for 2 to 3 min with a mixer with the paddle attachment on medium speed.
  2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been mixed in well with the butter.
  3. Increase mixer speed to medium and add vanilla, salt, and 3 tablespoons of cream and beat for 3 minutes.
  4. If your frosting needs a bit more stiff consistency, add remaining sugar. If your frosting is a little too stuff add remaining milk 1 tablespoons at a time.
  5. Should be able to ice up to 24 cupcakes or two round cakes. Can be kept refrigerated for up to a week

buttercream recipe

Author: Kat

Kat is a married mom of three kids aged 15, 7, and 4 that lives close to Birmingham, AL. She loves cats, books, cooking, hockey (especially the Chicago Blackhawks & Pittsburgh Penguins), and watching movies. She is an admitted nerd, comic book lover, action figure & barbie doll collector, blackjack dealer, beginner croupier, and all around queen of the dorks. You can reach her at everydimecounts@gmail.com to talk about product reviews, press trips, sponsorships, or brand messaging.

7 thoughts on “Basic Buttercream Icing Recipe”

  1. I love buttercream icing! A lot of cakes are now going to the whipped, lighter frostings, and I don’t like it. If I’m having cake I want it rich and creamy and you can’t beat buttercream for that.

  2. I love buttercream icing, but haven’t been able to find a recipe (yet, at least) that stands up to the bakery I went to as a kid… going to try this one out and hope it makes the cut! (And even if it doesn’t , I still found a reason to make buttercream frosted cupcakes!)

  3. I have tried so many buttercream frosting recipes and they don’t seem to look like this but everytime i try to make it i use milk and it looks so much like butter instead of icing. HELP!

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