Eggless American Buttercream Frosting

Total time10 min

Prep time10 min

Cook time0 min

This classic frosting whips softened butter until pale and fluffy, then builds in sifted powdered sugar a cup at a time for that signature smooth, cloud-like texture. A splash of heavy cream and a good hit of pure vanilla extract round it out into something light, spreadable, and just sweet enough, with a pinch of salt to keep it from tasting flat. Beating it on medium-high at the end is what gives it that soft-peak finish, perfect for swooping onto cupcakes or piping into neat little rosettes. Since there's no egg component in this style of frosting to begin with, it's an easy, reliable pick for anyone baking for an egg free kitchen. It also holds up well in the fridge for up to five days, so you can make it ahead and re-beat it to that same silky consistency whenever you're ready to frost.

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Ingredients

12 servings

1 cup (2 sticks) unsalted butter, softened to room temperature
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3 ½ cups powdered sugar, sifted
3 tbsp heavy cream
1 ½ tsp pure vanilla extract
¼ tsp fine salt

Instructions

1
Beat the softened butter in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy.
2
Reduce the mixer to low and add the sifted powdered sugar one cup at a time, mixing after each addition until just incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula as needed.

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