Thick and creamy buttercream frosting for cakes, cookies, and more!
Here are my two cents on why everyone needs the best basic buttercream frosting in their lives.
I get super passionate about a few things, and homemade frosting is no exception. My disdain for canned, store-bought frosting runs VERY deep. To me, it tastes like chemicals and shortening. I ALWAYS use homemade frosting and think that once you taste it and make it, you'll feel the same.
Use Real Butter
Your main and most important ingredient here (in my opinion) is the butter. Plan ahead and leave your butter out at room temperature for a few hours before making your frosting. If you don't have time for this, 15 seconds in the microwave should get it softened enough.
It's important to note that Cass and I always use salted butter. I believe that it adds an extra boost of flavor.
How to make buttercream frosting
- Add 1 cup softened butter to the bowl of your stand mixer with the whisk attachment.
- Add 4 cups of powdered sugar, 2 TBSP heavy cream, & an optional 1 teaspoon of almond extract.
- Mix all of the ingredients together until the frosting is smooth.
- Use a scraper on the sides of the bowl to make sure all of the ingredients are incorporated.
This recipe will make approximately 2 1/4 cups of frosting.
- Set out your butter a few hours before you make your frosting so it's perfectly softened.
- Use a whisk attachment so your frosting is smooth.
- Use salted butter for an added flavor experience.
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Best Basic Buttercream Frosting
- Stand Mixer with Whisk Attachment
- 1 cup butter softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon almond extract optional
- Add softened butter, powdered sugar, cream, & optional almond extract to the bowl of your mixer.
- Whip the frosting together until completely incorporated and fluffy.
- Scrape down the sides of your bowl to ensure all of the ingredients are incororated.