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Buttercream Icing for Cupcakes (Vanilla and Chocolate) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 29 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 24 servings
  • Category: Icing and Frosting
  • Method: Stovetop
  • Cuisine: American

Description

This recipe offers rich and creamy buttercream icing in two classic flavors: vanilla and chocolate. Perfect for cupcakes, the buttercream is easy to prepare using simple ingredients like unsalted butter, powdered sugar, vanilla extract, and heavy cream. The vanilla version has a smooth, fluffy texture enhanced by a pinch of salt, while the chocolate version incorporates unsweetened cocoa powder for a deep chocolate flavor. Both icings can be made quickly in about 10 minutes and stored for up to a week, making them ideal for decorating and enhancing your baked treats.

Ingredients

Vanilla Buttercream

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2-3 tablespoons heavy cream or milk
  • Pinch of salt

Chocolate Buttercream

  • 1 cup unsalted butter, softened
  • 3½ cups powdered sugar, sifted
  • ½ cup unsweetened cocoa powder, sifted
  • 2 teaspoons pure vanilla extract
  • 3-4 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Prepare Vanilla Buttercream: Beat softened butter in a large bowl using a hand mixer or stand mixer until it becomes light and creamy, about 2-3 minutes.
  2. Add Powdered Sugar Gradually: Incorporate the powdered sugar one cup at a time, mixing well after each addition to ensure a smooth texture.
  3. Mix in Vanilla and Cream: Add vanilla extract, 2 tablespoons of heavy cream, and a pinch of salt. Beat the mixture until it is smooth and fluffy. Adjust consistency by adding more cream if necessary.
  4. Use or Store Vanilla Buttercream: Use the vanilla buttercream immediately for frosting cupcakes or store it in an airtight container in the refrigerator for up to one week.
  5. Prepare Chocolate Buttercream: Beat softened butter in a large bowl for 2-3 minutes until creamy.
  6. Add Powdered Sugar and Cocoa Powder: Gradually add powdered sugar and sifted cocoa powder, alternating between the two. Mix well after each addition to achieve an even chocolate consistency.
  7. Add Vanilla and Cream: Stir in vanilla extract, 3 tablespoons of heavy cream, and a pinch of salt. Beat until the buttercream is smooth and fluffy, adding more cream if a thinner consistency is desired.
  8. Use or Store Chocolate Buttercream: Use immediately or refrigerate it in an airtight container for up to one week. Bring to room temperature before frosting cupcakes for best results.

Notes

  • Ensure the butter is softened to room temperature for easier mixing and a smoother buttercream.
  • Sift powdered sugar and cocoa powder to prevent lumps, resulting in a silkier texture.
  • Adjust heavy cream or milk quantity to achieve preferred thickness or spreadability of the icing.
  • Buttercream can be stored in the refrigerator but should be brought back to room temperature before use and re-whipped if needed to restore fluffiness.
  • For a less sweet option, reduce powdered sugar slightly, but note this may affect texture.
  • You can add a few drops of food coloring to the buttercream for decorative purposes, especially in the vanilla version.
  • Use high-quality vanilla extract and cocoa powder for the best flavor.

Find it online: https://slsrecipes.com/buttercream-icing-for-cupcakes-vanilla-and-chocolate-recipe/