Buttercream•indulgent

The Best Buttercream Frosting Recipe for Cookies

A light and fluffy vanilla buttercream

Ingredients

Quantities are shown as originally provided.

2 cups (452g) unsalted butter (slightly chilled)
6 cups (750g) powdered sugar (measured and then sifted)
3-4 tbsp (57.75g) heavy whipping cream
2 tsp (8.4g) vanilla extract
Pinch of salt
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

1
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 to 3 minutes. This will soften the butter without it having to be warm.
2
With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
3
With mixer on medium speed, add whipping cream, vanilla and salt.
4
Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
5
Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.