2–4 tablespoons heavy cream or milk
2 teaspoons vanilla extract (or any flavor extract you like)
A pinch of salt
Instructions:
Cream the Butter: In a mixing bowl, beat the softened butter with an electric mixer on medium speed until it’s light, fluffy, and pale in color (about 2–3 minutes).
Add the Sugar: Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
Flavor and Texture Adjustments: Add the vanilla extract and salt, then increase to medium speed. Slowly add heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency. For thicker frosting, use less cream; for a lighter, whipped texture, add a little more.
Whip It Up: Turn the mixer to high speed and whip the buttercream for another 2–3 minutes until fluffy and smooth.
Use or Store: Use immediately to frost cakes, cupcakes, or cookies. If needed, you can store this buttercream in an airtight container at room temperature for up to a day or in the refrigerator for up to a week.
This whipped buttercream is versatile and easy to work with for piping and decorating. Enjoy creating beautiful and tasty desserts!
