Buttermilk Frosting
Buttermilk frosting is a sweet vanilla buttercream frosting that's got a hint of tang from the added buttermilk. It's great on buttermilk cupcakes, brownies, and cinnamon rolls!
Servings 18 or more servings
Ingredients
- 1 cup (226 g) unsalted butter room temperature
- 4 cups (456 g) confectioner's sugar sifted to remove lumps
- ¼ cup (56 g) buttermilk cold
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- In a large bowl, add room temperature butter. Using a hand mixer or stand mixer, beat until creamy and smooth, about a minute.
- Add confectioner's sugar, 1 cup at a time, mixing slowly until combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
- Add buttermilk, vanilla, and salt, then whip until fluffy, another 1 to 2 minutes.
- Pipe or spread frosting with a knife onto cupcakes and serve.
Notes
- Yield: About 3 ½ cups
- How much frosting do I need? Recipe makes enough to frost up to 15 cupcakes with piped frosting, 24 cupcakes spread with a knife, a 9x13 sheet cake, a 13x18 sheet cake, or a round 8 or 9 inch 2-layer cake on the top, sides, and middle.
- Decorate while fresh: This frosting will crust, so sprinkles or additional decorations need to be added before your frosting dries.
- Storage: Buttercream frosting will keep for 3-4 days at room temperature, up to a week in the refrigerator or 3 months in the freezer.
Nutrition
Serving: 0.25cup | Calories: 197kcal | Carbohydrates: 27g | Protein: 0.2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 38mg | Potassium: 8mg | Sugar: 26g | Vitamin A: 321IU | Calcium: 7mg | Iron: 0.02mg
