This is the best buttercream around if I-do-say-so-myself. Sweet, rich, light and fluffy. It is my go to frosting recipe. I use it for cakes, cupcakes, decorating, whenever I need a frosting, this is the recipe that I use. It is a basic recipe that can be tweaked and flavored in a thousand different ways. You can replace some of the butter with cream cheese to make it a cream cheese frosting. You can add lemon zest and a little lemon juice to make a nice lemon frosting. You can also add about 1/2 cup of cocoa to make this a chocolate buttercream. See, infinite possibilities.
When I am making this for a cake, or a lot of cupcakes, I double the recipe. I would rather have extra frosting than have to make another batch in the middle of icing a cake. I have done it more times than I would like to admit.
2 sticks room temperature butter
3 cups confectioners’ sugar
1 teaspoon vanilla extract
2-3 Tablespoons heavy cream
Cream the butter until it is really light and fluffy. At least 3 minutes.
Gradually add the sugar. I add about 1/2 cup at a time. If you add too much you will be wearing it. So will your counters. And your ceiling.
It will be pretty thick.
Add the vanilla or whatever flavoring you are using.
This is what I think sets this buttercream apart. The cream. Add 2 Tablespoons of cream and beat the frosting for a few minutes. If the frosting it too thick, add a little more cream until you get the consistency that you like.
If I have a big cake making day, I will make this a day ahead of time and keep it covered in the fridge. I hope that you like this buttercream as much as I do.