Buttercream Frosting - Master Cookbook Recipe # 403

Name: Buttercream Frosting - Master Cookbook Recipe # 403
Prep time: 10 min
Total time: 10 min
Yield: 1 (one) 2-layer 9-inch cake or approximately 24 cupcakes
Cuisine: Southern
Ingredients: 1 cup salted butter (room temperature); 4-1/2 cups powdered sugar; 1-1/2 Tbsp cream or evaporated milk; 2 tsp vanilla extract; 1/2 tsp salt

This classic buttercream is exceptionally light, airy, and stable, thanks to the technique of whipping the butter until it’s perfectly pale. It is a versatile frosting that holds its shape beautifully for piping or spreading on any of your favorite cakes.

This is recipe #403 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min

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Ingredients

1 cup salted butter (room temperature)
4-1/2 cups powdered sugar
1-1/2 Tbsp cream or evaporated milk
2 tsp vanilla extract
1/2 tsp salt

Instructions

Whip the Butter: In a stand mixer fitted with the whisk attachment, beat the room-temperature butter on high speed until it becomes very white and fluffy.
Start the Sugar: Gradually add 2 cups of the powdered sugar, mixing slowly at first to avoid a sugar cloud, then increasing speed.
Add Liquids: Pour in the cream (or evaporated milk) and the vanilla extract.
Finish Mixing: Continue adding the remaining powdered sugar until you reach your desired consistency.
Season: Finish by adding a dash of salt and give it one final whip to ensure everything is perfectly smooth.

Notes

Tammy's Tips

The secret to a professional-looking frosting is beating the butter long enough at the start until it loses its yellow tint and turns almost white. If you find the frosting is too stiff for your liking, just add an extra teaspoon of cream at a time until it reaches the perfect spreadable texture.