Have you ever had such smooth buttercream, it’s like velvet? It just melts in your mouth? I don’t know about you but that’s MY favorite kind of buttercream icing – not too sweet. If that’s what you’re looking for, then this is the recipe for you. This buttercream also pipes like a dream! Want it a certain color? I recommend using gel food coloring with this recipe.

Makes for about 16 cupcakes 

Ingredients: 

1c Unsalted Butter, room temperature/ softened 

1/4c Heavy Whipping Cream, make sure it’s COLD 

1tsp Vanilla Extract or Vanilla Bean Paste 

3c Icing/Powdered sugar 

1/4c Cocoa Powder (this is for if you want Chocolate icing, remove the vanilla extract and add the Cocoa Powder!)

If you have a KitchenAid Mixer, or something like it – you’ll want to bring this out for this recipe. You can also use a handheld, if that’s what you have handy. 

Add the whisk attachment to the mixer, or the beaters. Put the unsalted butter in the mixing bowl and start to mix/whip. Have this blend at medium speed for about 30 seconds, then add the COLD Heavy Whipping Cream a little at a time and you will see it starts to blend smoothly, add the Vanilla. Let that mix until blended.  

Add the Icing Sugar a little at a time, on a lower speed (to prevent puffs of icing sugar everywhere – I learned the hard way). Taste test here and there until you have the sweetness you prefer (I personally don’t like it too sweet!) I like to whip it at high speed after all the icing sugar has been added to really “Whip It Good”… as Devo would say. 

Once you’ve got it the way you want it, add to a piping bag with whatever piping tip you like (I LOVE the Wilton #1M open Star piping tip as my go-to for cupcakes!) 

Let me know how much people LOVE this recipe!!