Description
This recipe provides detailed instructions to make two varieties of classic buttercream icing for cupcakes: vanilla and chocolate. Perfect for adding a creamy, rich frosting to about 24 cupcakes, these buttercreams offer a smooth, fluffy texture with the right balance of sweetness and flavor, ideal for decorating and enhancing your baked treats.
Ingredients
Scale
Vanilla Buttercream Icing
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons heavy cream or milk
- Pinch of salt
Chocolate Buttercream Icing
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder, sifted
- 2 teaspoons pure vanilla extract
- 3-4 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Prepare the Butter: Begin by ensuring your unsalted butter is softened to room temperature. This allows for easier mixing and a smoother frosting texture.
- Mix Vanilla Buttercream: In a large mixing bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 4 cups of sifted powdered sugar, mixing well. Add 2 teaspoons of pure vanilla extract, a pinch of salt, and 2-3 tablespoons of heavy cream or milk to achieve your desired consistency. Continue to beat until the mixture is light, fluffy, and spreadable.
- Mix Chocolate Buttercream: In a separate bowl, beat 1 cup of softened unsalted butter until creamy. Add 3½ cups sifted powdered sugar and ½ cup sifted unsweetened cocoa powder. Mix well. Add 2 teaspoons pure vanilla extract, a pinch of salt, and 3-4 tablespoons heavy cream or milk. Adjust the amount of cream to reach the preferred frosting texture. Beat until smooth and fluffy.
- Use or Store: Once your buttercream icing is ready, use immediately to frost about 24 cupcakes. If not using right away, store the buttercream in an airtight container in the refrigerator for up to one week. Bring to room temperature and rebeat before using.
Notes
- Sifting powdered sugar and cocoa powder is important to avoid lumps and achieve a smooth frosting.
- Adjust the amount of heavy cream or milk to reach your desired frosting consistency—more cream for thinner icing, less for stiffer peaks.
- Use unsalted butter to control the saltiness; you can add salt to taste.
- For a dairy-free version, substitute the heavy cream or milk with plant-based milk alternatives.
- Buttercream can be colored with food coloring if desired, adding decorative versatility.
