Buttercream Frosting
The best homemade classic buttercream frosting, perfect on cookies, cupcakes, or cakes.
Ingredients
- 1 cup salted butter 2 sticks
- 1/3 cup vegetable shortening
- 4 1/2-5 cups confectioners sugar sifted
- 2 teaspoons clear vanilla extract
- 2-3 tablespoons heavy cream or whole milk*
Instructions
- In a stand mixer, add the butter and beat together on medium speed until smooth and creamy. Add the vanilla extract to the butter and continue to beat until well combined.
- Gradually add the confectioners' sugar to the butter, one cup at a time. Start the mixer on low speed to avoid a sugar shower. Scrape down the sides of the bowl as needed.
- After incorporating all the sugar, check the consistency of the buttercream. If it's too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency. If it's too thin, add a bit more confectioners' sugar.
Notes
- Make sure the cream or milk being used is at room temperature. If added super cold it could separate the icing and make it grainy.
- The key to getting a creamy buttercream frosting is whipping it long enough. If you don't whip it correctly it will turn out lumpy and thick.