Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups powdered (confectioners’) sugar, sifted
- Optional for extra chocolate depth:
- 1–2 tablespoons unsweetened cocoa powder
- 1–2 tablespoons additional powdered sugar (to blend with the cocoa)
- To adjust consistency (if needed):
- Whole milk or heavy cream, ½ teaspoon at a time
Instructions
- Prep the Butter
- Cut your softened butter into ½-inch cubes so it whips evenly.
- Sift the Sugar
- Push the 2 cups of powdered sugar through a fine-mesh sieve into a large mixing bowl to remove any lumps.
- Cream Butter & Sugar
- Using a stand mixer (paddle attachment) or hand mixer, beat the butter on medium speed for about 1 minute until pale and fluffy.
- With the mixer on low, gradually add all the sifted sugar. Once incorporated, increase speed to medium-high and beat another 30–45 seconds until glossy and holding soft peaks.
- Add Cocoa (Optional)
- If you want a richer chocolate flavor, sift together the cocoa powder and its reserved sugar, then add to the bowl.
- Mix on low until just combined, then bump to medium speed for 15–20 seconds, until the frosting deepens in color and aroma.
- Taste & Adjust
- Sample a small spoonful. For more sweetness or stiffer frosting, add powdered sugar 1 tablespoon at a time, beating briefly after each addition.
- For a thinner, spreadable consistency (ideal for drip cakes or smooth swipes), mix in ½ teaspoon of milk or cream at a time until you reach the desired texture.
- Frost Your Dessert
- Use an offset spatula to spread the buttercream over cooled cakes or cupcakes.
- For piped decorations, transfer the frosting into a piping bag fitted with your preferred tip and create swirls, rosettes, or borders.