Tool

Stand mixer

Ingredients

• 1 cup unsalted butter, room temperature (226g)

• 4 cups powdered sugar, sifted (480g)

• ½ teaspoon salt

• 1 tablespoon vanilla extract

• 3–5 tablespoons heavy cream, room temperature

Direction

• Beat butter and salt on medium‑high for 5 minutes until pale, smooth, and creamy.

• Reduce mixer to low; add powdered sugar ½ cup at a time.

• Add 2–3 tablespoons cream intermittently while mixing in the sugar.

• Scrape bowl occasionally to ensure even mixing; add vanilla.

• Once all sugar is added, mix on medium‑low for 1 minute until light and fluffy.

• Add additional cream 1 teaspoon at a time if needed for smoother spreading or piping consistency.

• If frosting becomes airy after sitting, give it a quick mix on low or stir by hand to smooth it out.

Notes

• Scraping the bowl ensures even consistency — use a silicone spatula to reach the bottom and sides.

• For very spreadable frosting, add more cream (6–7 tablespoons). Great for sheet cakes, but too soft for sharp piping details.

• Keep frosting covered if working slowly — buttercream crusts easily. If it dries, mix again and add a tiny splash of cream.

Nutrition

Calories: 1117kcal Carbohydrates: 146g Protein: 1g Fat: 61g Saturated Fat: 38g Polyunsaturated Fat: 2g Monounsaturated Fat: 16g Trans Fat: 2g Cholesterol: 163mg Sodium: 367mg Potassium: 38mg Sugar: 143g Vitamin A: 1919IU Vitamin C: 0.1mg Calcium: 28mg Iron: 0.1mg