This buttercream whips up into the silky, pipeable frosting every layer cake or batch of cupcakes deserves. Softened butter gets beaten until pale and fluffy, then sifted powdered sugar is folded in gradually for that signature smooth, lump-free texture. A splash of heavy cream and a good hit of pure vanilla extract loosen it into a soft, spreadable finish that holds its shape beautifully on a piping tip. A touch of salt keeps the sweetness balanced rather than cloying, so every bite tastes rounded and rich. It's a reliable, no-fuss frosting that works well for a soy free kitchen, whether you're frosting a full cake or topping a dozen cupcakes.
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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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