Fluffy, creamy buttercream frosting. Perfect for sugar cookies, cupcakes, brownies, or more!
1 cup (2 sticks) real butter, at room temperature
3 cups powdered sugar (for an extra smooth frosting, sift first)
2 teaspoons vanilla extract (or a combo- I like 1/2 t almond + 1 1/2 t vanilla)
1–6 tablespoons cream (see instructions for details)
Place room temperature butter in a stand mixer and beat for 2 minutes until light and fluffy, scraping down sides occasionally. With beater running on low-medium, slowly add powdered sugar, letting it incorporate each time before adding more. Scrape down sides of bowl as needed. Add extracts and then with mixer running, add cream until desired consistency is reached. Continue beating on medium-high speed for 3-5 minutes until frosting turns to a light, fluffy, smooth consistency.
Storage: Store in fridge in an airtight container. Let come naturally to room temperature and then re-beat until fluffy to use again.
Keywords: buttercream frosting