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A thick, yet light homemade buttercream frosting that is perfect for cakes. Learn how to make buttercream frosting for cakes!
Servings - 2 cups
- 1 cup butter softened to room temperature
- 4.5 to 5 cups powdered sugar
- 2 tsp vanilla extract
- 2 Tbsp heavy cream or half and half
In a mixing bowl, cream the butter with hand mixer. You could use a stand mixer with whisk attachment.
Once the butter is creamed, mix in the powdered sugar - 1 cup at a time. After mixing in 3 cups of powdered sugar, mix in the vanilla and heavy cream/half and half.
Continue adding the remaining powdered sugar, beating with hand mixer or whisk - until it reaches your preferred consistency.
Use immediately to frost a chilled cake, or chill and frost the cake later. It's easiest to frost cakes with room temperature frosting, so if you do chill it - leave time for it to warm back up to frost.