Whichever vehicle you choose to use this recipe on and whether you decide to fuel it by decorating, piping, or filling, this sweet buttercream frosting is a classic you can't go wrong with.
Beat softened butter in the bowl of a standing mixer using the whisk attachment until light and fluffy.
Add in powdered sugar. Mix slowly, gradually increasing the speed so that the powdered sugar stays in the mixing bowl.
Beat in vanilla extract.
Add 2 tablespoons of the heavy cream and whisk on high speed. Scrape down the sides of the bowl and add 1-2 tablespoons more of heavy cream, beating until desired consistency is achieved (about 5 minutes).
Notes
Be sure you're using softened butter. Softened butter means it should be at room temperature. To bring it to room temperature or a softened state, you can slice it into cubes and allow it to rest on the counter for 30-45 minutes. Do NOT microwave your butter to soften it.
In place of the heavy cream, you can use whole, regular milk, or almond milk though you likely won’t need the full 4 Tablespoons as originally called for. Heavy cream creates a fluffy smooth frosting, milk will do the trick as well but is thinner in consistency. It will not whip up as well and might be runnier. If you plan on substituting the heavy cream with milk, use your best judgment when adding it to the mixture (you don’t want to add too much otherwise the frosting won’t be very stable).
Keep in the refrigerator up to 2 weeks or in the freezer for up to 3 months in an airtight container. To use after storage, bring buttercream to room temperature and re-beat in the mixer.
The whisk attachment is great for achieving a creamy smooth and fluffy buttercream. If there is too much air in the buttercream, you can beat it with the paddle attachment to smooth it out and condense it.
You can use salted butter or add a pinch of salt for a slightly different flavor.
This recipe will frost a 13x9 cake, a regular 9-inch cake, or around 24 cupcakes with a flat-spread of frosting. If you're looking to pipe the frosting onto cupcakes, I would recommend doubling this recipe as you'll use a lot more compared to a flat spread. For a 2 tiered 9-inch cake, you will want to make a double batch. You may have a bit more than you will need, but it never hurts to have a little extra just in case. You can always freeze it for later!