White Buttercream Icing
This White Buttercream Icing is a classic, creamy, and versatile frosting perfect for cakes and cupcakes. Easy to make with simple pantry ingredients!
Equipment
- Electric Mixer
- Bowl
- Spatula
- Measuring cups and spoons
- Offset spatula
Ingredients
- 1 16-ounce package powdered sugar primary sweetener
- 6 tablespoons butter softened
- 3 to 4 tablespoons milk adjust for desired spreadability
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt balances sweetness
Instructions
- Begin by ensuring your butter is softened. Leave it out at room temperature for about 30 minutes prior to starting.
- In your mixing bowl, add the softened butter. Begin mixing it on low speed until it becomes creamy.
- Gradually add the powdered sugar to the bowl, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium until fully combined.
- Pour in 3 tablespoons of milk and the vanilla extract. Continue mixing until the icing is smooth and fluffy. If the icing is too thick, add an additional tablespoon of milk.
- Add the salt and mix for another minute. Taste your icing and adjust the salt or vanilla if needed.
- Your White Buttercream Icing is now ready to be spread on your baked goods! If you’re not using it immediately, store it in an airtight container until you’re ready to frost.
Notes
- Store the icing in an airtight container in the refrigerator for up to one week.
- Let the icing come to room temperature and re-whip before using for best texture.
- Freeze leftover icing in a freezer-safe container for up to three months; thaw and re-whip before use.