- 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.