Description
Learn how to make delicious vanilla and chocolate buttercream icing for cupcakes with this easy recipe. Perfect for frosting your favorite cupcakes and cakes!
Ingredients
Scale
For Vanilla Buttercream:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- pinch of salt
For Chocolate Buttercream:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2–4 tablespoons heavy cream or milk
- pinch of salt
Instructions
- For Vanilla Buttercream: In a large mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar, then vanilla, salt, and cream. Beat until fluffy.
- For Chocolate Buttercream: Beat butter until creamy. Sift powdered sugar and cocoa, then add to butter. Beat in vanilla, salt, and cream until smooth.
Notes
- Store frosting in the fridge for up to 1 week.
- Re-whip at room temperature before using.
- Perfect for piping or spreading on cupcakes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: Frosting for 1 cupcake
- Calories: 210
- Sugar: 26g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g (chocolate version)
- Protein: 0g
- Cholesterol: 30mg
