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Quick and Simple Buttercream Icing for Every Cupcake

Transform your cupcakes into bakery-quality treats with this smooth, creamy buttercream icing! Perfectly sweet and versatile, this frosting comes in two irresistible flavors: classic vanilla and rich chocolate. Whether you're spreading it on with a spatula or piping it into intricate designs, this buttercream icing will elevate your cupcakes to the next level.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For Vanilla Buttercream Icing:
  • Salted butter softened: 1 cup
  • Confectioners' powdered sugar: 4 cups
  • Vanilla extract: 2 teaspoons use clear vanilla for pure white icing
  • Milk: 2 tablespoons
For Chocolate Buttercream Icing:
  • Salted butter softened: 1 cup
  • Confectioners' powdered sugar: 3 ½ cups
  • Unsweetened cocoa powder sifted: ½ cup
  • Vanilla extract: 2 teaspoons
  • Milk: 2 tablespoons

Method
 

Prepare the Butter:
  1. Add the softened butter to a large mixing bowl.
  2. Using an electric hand mixer, cream the butter for about 1 minute until light and fluffy.
Incorporate the Powdered Sugar:
  1. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition to avoid lumps.
Add Liquid Ingredients:
  1. Stir in the vanilla extract.
  2. Add milk, one tablespoon at a time, until the icing reaches your desired consistency.
For Chocolate Buttercream:
  1. Combine the powdered sugar with sifted cocoa powder before mixing it into the butter.
  2. Follow the same process as the vanilla buttercream for adding vanilla extract and milk.
Frost Your Cupcakes:
  1. Spread the buttercream onto cupcakes with a spatula or pipe it using a piping bag with your preferred tip.

Notes

  • Room Temperature Butter: Ensure your butter is soft but not melted for the creamiest texture.
  • Adjusting Consistency: Add more powdered sugar for thicker icing or more milk for a thinner spreadable texture.
  • Flavor Variations: Add almond, peppermint, or lemon extract instead of vanilla for a unique twist.
  • Storage: Store leftover frosting in an airtight container in the refrigerator for up to 1 week.

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