An easy to make, creamy American buttercream recipe perfect for frosting cakes and cookies. This recipe makes enough frosting to cover a 9 inch two layer cake or 24 cupcakes.
Servings 24 cupcakes
- 2 cups butter softened
- 8 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup water
If using a stand mixer, fit with paddle attachment.
Beat butter until smooth and creamy.
Add in vanilla extract and beat until smooth.
Bring mixer speed down to low. SLOWLY pour in powdered sugar and beat until smooth. If you do not listen to me about the slow part, you are going to have a big mess in your kitchen.
The mixture is going to get thick. With the mixer still running, add water 1 tablespoon at a time to thin it out to desired consistency. Don't put too much water in at once-you can't take it out.How do you know what your desired consistency is? Honestly, practice, but I like my buttercream to be easy to stir with a spoon but if you stick the spoon in the frosting it won't just tip over.