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This frosting recipe makes enough for about two and a half cups but if you need more, you can always double the ingredients. The butter needs to soft for about thirty to sixty minutes before you use it, then the frosting itself only takes a few minutes to prepare. You won't have to wait long at all to try it!

Let's Get Started!

The Ingredients To Gather Are:

1 cup unsalted butter, softened
3 1/2 to 4 cups powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream or milk

The Step By Step Directions To Follow:

Remember to set your butter out for 30 to 60 minutes before mixing so it has time to soften. If you see any big clumps in your powdered sugar, sift it into a bowl so it will mix in more smoothly.
In the bowl of an electric mixer with a paddle attachment, beat the butter on medium speed for a couple minutes, or until smooth.
Turn the mixer to low, and slowly add in the first 3 cups of sugar. Once incorporated, increase the speed to medium-low and mix until combined.
Add the vanilla and cream: With the mixer back on low, add in the liquid ingredients and mix until combined.
Once everything is incorporated, mix on medium until smooth and creamy.
Decrease the speed of the mixer and add in the the remaining 1/2 to 1 cup of sugar until the buttercream is as firm as you want it for your recipe. Turn the mixer back up and whip again until fluffy.
Recipe Notes
Be sure to sift the powdered sugar to prevent clumps from forming in the buttercream.
Only add in cream and extra sugar until the desired thickness is achieved. If the buttercream seems too runny, try adding in all of the sugar or chilling the mixing bowl (and its contents) in the fridge for a bit, as the butter just might be too soft.
This type of buttercream will begin to dry out and develop a crust over time. If not using immediately, briefly re-mix before use.

Enjoy!

This homemade buttercream frosting is so easy and fantastic that it just may be your new favorite frosting! Have you tried this frosting before?

Let Us Know How You Liked It!

Article Source: The Kitchn