Basic Buttercream Frosting



  • 1 cup of salted butter
  • 4 cups of powdered sugar
  • 1-2 tbs. of heavy whipping cream
  • 1 tsp. vanilla (use clear for a white buttercream frosting, the regular brown vanilla extract will result in an off-white colour)


Start with 1 cup of butter. It needs to be room temperature so that there aren’t any butter clumps and it turns out to be really creamy. Add 2 cups of powdered sugar mixing in between each cup. Mix in the vanilla and heavy whipping cream. Then you’re ready to add the last 2 cups of powdered sugar (mixing in between each cup again).

I generally add a lot more cream to this recipe if i’m icing an actual cake, especially a crumb coat, because the icing needs to be thin.  Add a tbsp at a time to get the desired consistency.  If you can easily run a spoon back and forth through the frosting, its a good consistency for icing a cake, if it’s harder to move the spoon back and forth, it’s best for creating designs and borders on a cake.  This frosting can be easily coloured, but always ensure that you are using a gel based colouring, not a water based dye as it can make the frosting runny.  Buying a “no taste” dye for colours like red is also suggested, as this colour can have a somewhat chemical taste if too much of the colouring is used.


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