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Buttercream Frosting

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Ingredients

Makes: About 1½ Cups; Enough For The Top And Center Of A 2-Layer Cake, Or The Top Of A 13″ × 9″ Cake, Or To Thinly Frost 12 Cupcakes

  • 4 tablespoons unsalted butter at room temperature
  • Pinch of salt
  • 2 cups confectioners’ sugar sifted
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract if desired
  • 3 tablespoons heavy cream

Instructions

  • Place the butter in a medium-size mixing bowl, and blend with an electric mixer on low speed until smooth, about 1 minute.
  • Add the salt and about 1 cup of the sugar, and blend on low until coarse crumbs form.
  • Add the vanilla and almond extract, if using, along with 1 tablespoon of the cream, blending on low.
  • Add ½ cup of the sugar and another tablespoon of cream, and blend on low until smooth.
  • Add the final ½ cup sugar and the last tablespoon cream.
  • When smooth, increase the mixer speed to medium-high and blend for 30 seconds to lighten the frosting.
  • Frost your favorite cake, or store, covered, in the refrigerator for up to 2 days.
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Course Basic recipe