Learn how to make the best Buttercream Frosting with this easy tutorial. This is THE original salted buttercream frosting recipe that went viral and has been shared by hundreds of thousands of people – and this recipe has been read tens of millions of times!
If you made this recipe, we’d love to hear from you! Leave us a comment and rating down below to let us know how you liked it.
Ingredients
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1 cup of salted butter
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3 teaspoons of vanilla
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4 cups of icing sugar
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4-5 tablespoons of coffee cream 18% and up
Instructions
- Get out the salted butter! Trust me and use salted butter, it’s the secret ingredient!
- Beat the butter until it is light and creamy. This is important as you are adding the icing sugar next. If the butter isn’t creamy you can get lumps in the icing.
- Add in the icing sugar. Again, if you are like me and can taste stale icing sugar, you will need a fresh bag.
- Add in the cream.. I used 4 tablespoons for my preference, you adjust to what you want.
- Stiffer icing = less cream. Lighter icing = more cream. Adjust the amount to your liking by adding one tablespoon at a time until the desired consistency is reached.
- Add the vanilla then keep mixing it until fluffy and thoroughly combined.
Notes
- Using salted butter instead of adding a dash of salt ensures that you have salt added throughout the frosting.
- If you want low sodium, take out the salted butter and use unsalted.
- This frosting freezes very well! You can ice a cake and freeze it, or simply freeze your leftovers to use another day.
- If you are making a 9×13 cake, double the recipe.
- I find I can cover 16 cupcakes with one batch. How many you can ice depends on how thick you slather the icing on!
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