Description
This recipe provides two classic buttercream icings—vanilla and chocolate—perfect for frosting cupcakes. Both versions yield a fluffy, creamy texture with rich flavors, ideal for adding a sweet finishing touch to your baked treats. Easy to prepare, the frostings can be stored and whipped up again for convenience.
Ingredients
Scale
Vanilla Buttercream
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- 2 tablespoons heavy cream or milk
- 2 teaspoons pure vanilla extract
- Pinch of salt
Chocolate Buttercream
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 3 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Vanilla Buttercream: In a large bowl, beat the softened butter on medium speed until creamy and light, about 2–3 minutes. Gradually add powdered sugar, 1 cup at a time, beating on low until fully combined. Add the vanilla extract, a pinch of salt, and heavy cream. Increase the mixer speed and beat for another 2–3 minutes until the frosting is light and fluffy. For a softer consistency, add more cream 1 teaspoon at a time until desired texture is reached.
- Chocolate Buttercream: Beat the softened butter on medium speed until smooth and creamy. Sift together the powdered sugar and unsweetened cocoa powder to remove lumps. Gradually add this mixture to the butter, mixing on low speed to avoid dust clouds. Add vanilla extract, a pinch of salt, and heavy cream. Beat on high speed for 2–3 minutes until the frosting becomes rich, fluffy, and smooth. Adjust consistency by adding more cream for softness or powdered sugar for thickness as needed.
Notes
- Both frostings can be made ahead and stored in the refrigerator for up to 1 week.
- Bring the frosting to room temperature and re-whip before using for best texture.
- For a deeper chocolate flavor, use Dutch-processed cocoa powder in the chocolate buttercream.
- Yields enough frosting to generously frost 24 cupcakes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: Frosting for 1 cupcake
- Calories: 180
- Sugar: 21g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g (2g for chocolate version)
- Protein: 0g
- Cholesterol: 25mg
