Perfect Buttercream – Cookies and Cups

oh hayyyyyyyy!!! so here we are on FRIDAY! And I am officially starting a fun new series called FROSTING FRIDAY! You’re into it, right?

I am SO excited! Like, how has it taken me 9 years to come up with this idea? It’s basically the most obvious idea of all times.

FROSTING FRIDAY!!!

I am so glad you’re here and I hope you’re as excited as I am. I mean, you all like frosting. It’s the universal love language.

I have new ideas for frosting all.the.time. BUT I don’t always feel like making a cake to go along with said frosting. And really…most times, frosting will be good on either a vanilla or chocolate cake. So since we have the basic cakes down let’s start our series with a Perfect ALL BUTTER Buttercream Frosting.

Plus, we will revert back to this base recipe a number of times, building on, and jazzing up!

I will say, since I have had this website since 2008 I have posted a basic buttercream frosting here before AND a whole post dedicated to jazzing that frosting up, aptly titled, Buttercream 101.

And while I still stand behind that recipe 100%, it includes shortening, which I know some are not fond of. The reason that recipe uses shortening, is to help stabilize it in warmer temperatures so it won’t get soft. Shortening holds its shape much better than butter does in any heat, so if you’re in a warm climate or want to pipe stiff roses or decorations, hop over there and try that recipe.

BUT, if you’re looking for an ALL BUTTER, ALL DELICIOUS frosting to swirl on top of a cupcake, or cover a cake with, this recipe is for you! You can easily color this frosting with gel food coloring, or leave it white and beautiful. You can also use other extract in this if you prefer! I like 1/2 teaspoon vanilla and 1/2 teaspoon almond extract for a “wedding cake” type frosting!

When this frosting sits out, it develops a light crust, which I love. If you don’t like that, just make sure you cover it airtight.

As you can see, it swirls beautifully and tastes even better.

This recipe makes enough frosting to cover and fill one, 9-inch cake, or pipe swirls on 24 cupcakes.

I am so, so excited about this series…and I thought starting at the beginning made the most sense. Get ready for some really fun stuff coming up! AND if you have any ideas of frostings you would like me to create, leave me a comment below!

ANNNND if you want to join along on social media tag all your creations using the recipes #FrostingFriday Let’s get this party started!!

Perfect Buttercream

Author: Cookies & Cups

Serves: 4 cups

Ingredients

• 1½ cups butter, room temperature
• 7 cups powdered sugar
• ¼ – ⅓ cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Turn the speed to low and slowly add the powdered sugar until it’s mixed in.
2. Slowly stream in ¼ cup of the heavy cream and vanilla. Turn the mixer up to medium speed and mix for 1 minute until creamy. Add additional heavy cream, if a creamier frosting is desired.

Notes

if you opt to use milk instead of cream start with 2 tablespoons and add from there. Milk is thinner than cream and doesn’t take as much to loosen your frosting.

*Store airtight in the refrigerator for up to 1 week, or in the freezer for 1 moth. Allow the frosting to come to room temperature before using.

3.5.3226

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