Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 4 cups of buttercream frosting
Measurements:
(Recipe in grams below!)
1 cup butter (room temperature)
3 cups powdered sugar
3 tbsp heavy cream
2 tsp vanilla extract
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
226 grams butter (room temperature)
350 grams powdered sugar
45 grams heavy cream
10 grams vanilla extract
Kitchen Equipment
stand mixer with paddle attachment
measuring cups OR kitchen scale
Instructions:
Step 1
Beat butter in stand mixer on medium speed for 2-3 minutes.
Step 2
Add powdered sugar and mix until it forms a smooth paste.
Step 3
Add in heavy cream and mix on low until combined. Next, mix frosting on high speed for 60 seconds to allow heavy cream to bring more air into your frosting.
Step 5
Lastly, mix in vanilla.
You can use this fresh or store in a Ziploc bag and place in fridge.
