Description
This buttercream frosting is light, fluffy, and perfect for cakes and cupcakes.
Ingredients
Scale
- 1 cup (2 sticks or 226g) butter, (softened)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Almond Extract
- 4 cups (32 ounces) confectioners sugar, (sifted)
- 2 tablespoons whole milk, (you can use up to 1/2 cup if you need a loose, creamy consistency)
- pinch salt
Instructions
- Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
- Add vanilla and almond extract.
- With the mixer on low, slowly add in confectioners sugar, milk, and salt; frequently scrape sides and bottom of the bowl.
- Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
- If frosting is too thick to spread, gradually beat in additional milk.
- Store in refrigerator up to 2 weeks. Rewhip before using.
Notes
- Make sure the butter is softened before starting.
- You can adjust the consistency by adding more milk if needed.
- This frosting is best when used within 2 weeks.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Mixing
Nutrition
- Serving Size: 1 tablespoon