Silky and rich, this buttercream starts with softened butter whipped until pale and airy, then built up gradually with sifted powdered sugar for that smooth, cloud-like texture. A splash of pure vanilla and a pinch of salt round out the flavor, keeping it balanced rather than cloyingly sweet. The mixing method matters here — beating in stages and scraping the bowl between additions is what gives you that light, spreadable finish that holds a soft peak. It's an easy make-ahead frosting you can whip up, cover, and use whenever you're ready to decorate. This version is a solid choice for a low FODMAP kitchen, so you can frost cupcakes or a layer cake without a second thought.
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A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
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 noticeably fluffy.
Reduce the mixer to low and add the sifted powdered sugar in three additions, mixing after each until just incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula between additions.
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