Name: Classic Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Yield: 2 Cups
Ingredients: 1⁄2 cup (4 ounces) unsalted butter, softened; 2 cups confectioners’ sugar, sifted; 1 teaspoon vanilla extract; 1 to 2 tablespoons heavy cream, as needed to make a spreadable frosting; Peppermint: Replace the vanilla extract with peppermint extract. For a festive crunch, add 1⁄4 cup finely chopped hard peppermint candies or candy canes to the buttercream; Limoncello: Replace the vanilla extract with a teaspoon of lemon juice and substitute the heavy cream with limoncello.; Raspberry or blueberry: Add 1 to 2 tablespoons of seedless raspberry or blueberry jam. You may not need the additional cream.; Chocolate: Replace 1⁄2 cup of the confectioners’ sugar with cocoa powder. Make sure to sift the cocoa powder with the 11⁄2 cups confectioners’ sugar.

Condiments

Classic Buttercream Frosting

Author: Mary DiSomma

A simple buttercream frosting can change an ordinary cookie into something extraordinary. My super-easy buttercream frosting whips up a fluffy concoction that can be used to ice the top of a cupcake a filling for a sandwich cookie, or macaron.

I have included a few of my favorite additions, but feel free to make up your own buttercream versions. You’ll never buy a can of frosting again!

Classic Buttercream Frosting

This simple frosting is perfect for beginners and longtime bakers alike. With these easy variations, you can turn this classic into seasonal favorites.

Yield: 2 Cups
Prep Time: 10 minutes 10 min
Total Time: 10 minutes 10 min

Ingredients

1⁄2 cup (4 ounces) unsalted butter, softened
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream, as needed to make a spreadable frosting

For the Variations

Peppermint: Replace the vanilla extract with peppermint extract. For a festive crunch, add 1⁄4 cup finely chopped hard peppermint candies or candy canes to the buttercream
Limoncello: Replace the vanilla extract with a teaspoon of lemon juice and substitute the heavy cream with limoncello.
Raspberry or blueberry: Add 1 to 2 tablespoons of seedless raspberry or blueberry jam. You may not need the additional cream.
Chocolate: Replace 1⁄2 cup of the confectioners’ sugar with cocoa powder. Make sure to sift the cocoa powder with the 11⁄2 cups confectioners’ sugar.

Instructions

Place the butter in the bowl of a stand mixer and beat until smooth.
With the mixer on low, gradually add the confectioners’ sugar along with the vanilla and enough heavy cream to make a spreadable frosting.
Store unused buttercream in the refrigerator for up to 4 days or freeze for later use.