Buttercream Frosting (American-Style)

Name: Buttercream Frosting (American-Style)
Ingredients: 250 g Unsalted butter (room temperature); 500 g Powdered sugar (sifted); 2–4 tbsp Heavy cream or milk; 2 tsp Vanilla extract; pinch (optional) Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesButtercreamFrostingFromScratchCakeIcingSweetCreamyHomemade

Nutrition (per serving)

420Calories

0 gProtein

50 gCarbs

24 gFat

48 gSugar

100 mgSalt

Ingredients

250 g Unsalted butter (room temperature)
500 g Powdered sugar (sifted)
2–4 tbsp Heavy cream or milk
2 tsp Vanilla extract
pinch (optional) Salt

Method

Ensure butter is at room temperature (soft but not melted) — leave out for 1–2 hours or microwave in short bursts if needed.
In a stand mixer with paddle attachment or using hand mixer, beat butter on medium speed 2–3 minutes until pale, fluffy, and creamy (scrape down sides as needed).
Add powdered sugar in 3–4 additions: start on low speed to avoid cloud → increase to medium → beat 1 min after each addition until fully incorporated and smooth.
Add vanilla extract and pinch of salt → beat 30 seconds.
Add heavy cream or milk 1 tbsp at a time → beat on high 1–2 minutes until light, fluffy, and spreadable (add more liquid for thinner frosting, less for stiffer).
Taste & adjust: more sugar for sweetness, more cream for consistency.
Use immediately for frosting cakes/cupcakes, or store in airtight container refrigerated up to 5 days (bring to room temp & re-beat before using).
Makes about 4 cups — enough for 1 layer cake or 24 cupcakes.