A smooth and creamy buttercream icing perfect for decorating cakes and cupcakes. Easy to make and versatile for various flavors.
Preparation time
15min
Ingredients
24 Servings
- 60 ml heavy cream
- 960 g powdered sugar
- 1 pinch salt
- 230 g unsalted butter
- 10 ml vanilla extract
Directions
Step 1
In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy.
Step 2
Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
Step 3
Add the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for about 2-3 minutes until the mixture is light and fluffy.
Step 4
If the buttercream is too thick, add more cream, one tablespoon at a time, until the desired consistency is reached.
Step 5
Use immediately or store in an airtight container in the refrigerator for up to one week. Bring to room temperature and re-whip before using.