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Buttercream Icing for Cupcakes (Vanilla and Chocolate)

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This easy buttercream icing recipe is perfect for topping cupcakes, cakes, or cookies. It can be made in both vanilla and chocolate flavors, offering a smooth, creamy, and fluffy texture.

Ingredients

1 cup salted butter, softened

4 cups confectioners powdered sugar

2 teaspoons vanilla extract

2 tablespoons milk

Instructions

  1. Add the softened butter into a large bowl and beat with an electric hand mixer for about 1 minute until smooth and creamy.
  2. Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition until fully combined.
  3. Add the vanilla extract and milk, and continue mixing for an additional 2-3 minutes, or until the frosting is very fluffy.
  4. Spread or pipe the frosting onto cupcakes, cakes, or sugar cookies. Enjoy!

Notes

  • To make chocolate buttercream, add 1 1/4 cups of unsweetened cocoa powder when mixing in the powdered sugar.
  • Add food coloring (3-6 drops) when adding milk for vibrant, colorful frosting.
  • For a vegan version, substitute butter with vegan butter and use non-dairy milk.
  • Store leftover buttercream in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • If refrigerated, let the icing come to room temperature before re-beating for a smooth consistency.

Nutrition

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