This classic frosting whips softened butter until pale and fluffy, then builds in sifted powdered sugar a cup at a time for a smooth, cloud-like texture with no grainy bits. A touch of heavy cream and pure vanilla extract lighten it further, while a pinch of salt keeps the sweetness balanced instead of cloying. Beaten on medium-high until it holds a soft peak, this frosting turns silky and pipeable, ready to swirl onto cupcakes or spread thick across a layer cake. Since there's no risk of cross-contact from tree nuts or peanuts anywhere in this ingredient list, it's a safe, reliable choice for a peanut free kitchen. You can loosen it with a little extra cream for spreading or stiffen it with more powdered sugar for detailed piping work, and it keeps beautifully in the fridge for up to five days. Just give it a quick re-beat before your next use and it's back to that same billowy, spreadable consistency.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
