Buttercream Frosting
A Recipe For Buttercream Frosting perfect for cakes, cookies, and cupcakes. Once you make homemade buttercream, you won't go back to store-bought frosting!
Servings 40
Calories 182kcal
Ingredients
- 8 cups powdered sugar
- 4-6 tablespoon half-n-half (Start with 4 tbsp. and add more later if needed)
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup butter (softened yet still firm)
- 1 cup shortening
Instructions
- Sift the powdered sugar after measuring. Set aside.
- Whisk together the half-n-half, vanilla extract, and salt. Set aside.
- Beat the softened (yet firm) butter and shortening until light and fluffy.
- Gradually add four cups of the sifted powdered sugar a ½ cup at a time. Allow the powdered sugar to mix before adding more.
- Add the half-n-half mixture and stir to combine. Scrape down the sides and bottom of the bowl.
- Gradually add the remaining four cups of the sifted powdered sugar a ½ cup at a time. Allow the powdered sugar to mix before adding more.
- If the buttercream is too thick/dry, add more half-n-half one tablespoon at a time. Or if it is too wet, add more powdered sugar a little at a time.
- Beat the buttercream until smooth.
- Remove the bowl from the stand mixer and stir by hand with a wooden spoon or sturdy spatula to remove any air bubbles.
- Store in an airtight container in the fridge or freezer.
Video
Notes
Recipe makes 5 cups of buttercream frosting. Serving size is 2 tablespoons. See blog post for tips and FAQs.
Nutrition
Serving: 40Servings | Calories: 182kcal | Carbohydrates: 24g | Protein: 0.1g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 53mg | Potassium: 4mg | Sugar: 24g | Vitamin A: 147IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.02mg
