Basic Buttercream Frosting

  • 1/2 cup (115g) unsalted butter, softened to room temperature

  • 1 and 3/4 cups (210g) confectioners' sugar, sifted

  • 2 Tablespoons (30ml) heavy cream or half-and-half 2

  • 1 teaspoon vanilla extract

  • Pinch of salt

  1. With a handheld or stand mixer fitted with a whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Turn mixer on low then add the confectioners' sugar slowly along with the vanilla, salt, and cream.

  2. Once the sugar is incorporated, increase speed to high and beat for about 3 minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick.