This buttercream whips up into the smooth, pillowy classic you want piled high on cakes and cupcakes. Softened butter gets beaten until pale and fluffy, then sifted powdered sugar is added gradually for that signature light, cloud-like texture with zero graininess. A touch of vanilla and a pinch of salt round out the sweetness so it never tastes flat or one-note, while a splash of cream loosens things up to the perfect spreadable consistency. It holds a soft peak right off the beater, meaning it pipes cleanly and spreads like a dream on everything from layer cakes to sugar cookies. Simple pantry staples and a stand mixer are really all you need here, making it an easy, reliable option to keep in your peanut free baking rotation.
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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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