Ingredients
Main Recipe
- 1 cup (225 g) unsalted butter, softened to 18–20°C (65–68°F)
- 4 cups (480 g) powdered sugar, sifted
- 2 tbsp pure vanilla extract
- 2–3 tbsp heavy cream (36% fat) or whole milk
- 1 pinch fine salt
Optional (Professional Finish)
- 1 tsp clear vanilla extract (for a whiter frosting)
- 1 tbsp meringue powder (creates a firmer crust for decorating)
- Gel food coloring (optional)
Instructions
Remove butter from the refrigerator 45–60 minutes before starting. It should feel soft when pressed but still hold its shape.
Step 2
Beat the butter on medium speed for 3–4 minutes until pale, creamy, and fluffy.
Step 3
Sift the powdered sugar to remove lumps.
Step 4
Gradually add one cup of sugar at a time while mixing on low speed.
Step 5
Add vanilla extract, salt, and 2 tablespoons heavy cream.
Step 6
Increase mixer speed to medium-high and whip for 5 minutes until light, silky, and fluffy.
Step 7
Check consistency.
For softer frosting:
Add 1 teaspoon cream.
For stiffer frosting:
Add sifted powdered sugar 2 tablespoons at a time.
Step 8
(Optional)
Mix in meringue powder for a stronger crust when decorating detailed cakes.
Step 9
Use immediately or refrigerate.
Notes
✔ Butter should never be melted.
✔ Always sift powdered sugar.
✔ Use pure vanilla for the best flavor.
✔ Beat at least 8–10 minutes total for maximum fluffiness.
✔ Heavy cream creates a smoother texture than milk.
✔ Gel coloring preserves consistency better than liquid coloring.
✔ Allow decorated cakes to rest 20–30 minutes for a light crust.
✔ Re-whip refrigerated frosting before using.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian