This classic frosting whips softened butter into a pale, airy base before sifted powdered sugar streams in a cup at a time, building that signature smooth, spreadable texture. A splash of heavy cream loosens things up while pure vanilla extract and a pinch of salt round out the flavor, cutting the sweetness just enough. Beaten on medium-high, it turns glossy and light, holding a soft peak that's perfect for swooping onto cupcakes or piping into neat rosettes. Need it firmer for detailed piping work or looser for an easy spread? A little extra powdered sugar or cream nudges the consistency exactly where you want it. It keeps well in the fridge for up to five days, so you can make it ahead and simply re-beat before frosting. This is an easy, reliable buttercream to keep in your vegetarian baking rotation whenever a cake or batch of cupcakes needs a finishing touch.
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)
