Simple American Buttercream Frosting (Creamsicle Variation)

Ingredients

• 4.5 sticks (510g) Unsalted butter (Room temperature)
• 6.5 cups (780g) Confectioner's sugar (powdered sugar) (Sifted)
• 2 tablespoons Milk (Room temperature; can substitute heavy cream)
• 1 teaspoon Vanilla extract (Pure vanilla extract preferred)
• 1 teaspoon Orange zest (Freshly grated; optional for creamsicle flavor)
• as needed Sprinkles (Optional, for decoration)

Instructions

1. Prepare Ingredients

   Bring the unsalted butter and milk to room temperature. Measure out all ingredients. If using, zest the orange.

   Time: PT10M

2. Sift Confectioner's Sugar

   Sift all 6.5 cups of confectioner's sugar to remove lumps. Do this in two batches: first 1.5 cups, then the remaining 5 cups. Use parchment paper to catch the sifted sugar for easy transfer.

   Time: PT3M

3. Cream Butter and First Batch of Sugar

   Place the room temperature butter in the stand mixer bowl. Beat on medium speed with the paddle attachment for 1 minute to break it up. Reduce speed to low and slowly add the first 1.5 cups of sifted confectioner's sugar. Beat until light and fluffy, scraping down the sides as needed.

   Time: PT4M

4. Add Remaining Sugar

   With the mixer on low, gradually add the remaining 5 cups of sifted confectioner's sugar. Scrape down the sides. Once incorporated, increase speed to medium and beat until fluffy.

   Time: PT4M

5. Add Milk Gradually

   With the mixer running on medium, slowly add 2 tablespoons of room temperature milk. Mix until the frosting becomes light, creamy, and smooth.

   Time: PT2M

6. Add Flavorings

   Add 1 teaspoon vanilla extract and 1 teaspoon orange zest (or other flavorings/zest as desired). Mix on low until just incorporated.

   Time: PT1M

7. Knock Out Air Bubbles

   Reduce mixer speed to low and beat for 30 seconds to remove large air bubbles. Finish by stirring with a spatula by hand.

   Time: PT1M

8. Frost Cupcakes or Cake

   Use a lever-release ice cream scoop to portion frosting onto cupcakes, or use an offset spatula to frost cakes. Decorate with sprinkles if desired.

   Time: PT2M

9. Cleanup

   Wash all used equipment: mixer bowl, paddle, sifter, spatula, scoop, measuring cups, and any bowls or utensils used.

   Time: PT12M

Nutrition Facts

Calories

210

Protein

0.3g

Carbohydrates

28g

Fat

11g

Fiber

0g

Ingredient Substitutions

• Instead of Unsalted butter: Salted butter (omit added salt)
• Instead of Milk: Heavy cream, Non-dairy milk (for vegan)
• Instead of Vanilla extract: Almond extract, Coffee extract, Other flavorings
• Instead of Orange zest: Lemon zest, Lime zest, Omit for classic vanilla
• Instead of Sprinkles: Colored sugar, Omit

Equipment Needed

• Stand mixer with paddle attachment
• Mixing bowl
• Sifter
• Parchment paper (optional)
• Rubber spatula
• Ice cream scoop (lever release) (optional)
• Measuring cups and spoons
• Zester or microplane (optional)

Critical Steps — Do Not Skip

• Bring butter and milk to room temperature before starting.
• Sift confectioner's sugar to ensure a smooth frosting.
• Add sugar and milk gradually to avoid lumps and achieve the right consistency.

Chef Tips from the Video

• For extra silky frosting, beat for an additional 2-3 minutes after all ingredients are incorporated.
• Try different extracts or zests to customize the flavor.
• Use an ice cream scoop for perfect cupcake tops.
• If piping, use a large tip for best results with this soft, fluffy frosting.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week. Let come to room temperature and re-whip before using.

Freezer: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature and re-whip before using.

Room temperature: Can be kept at cool room temperature (below 21°C/70°F) for up to 2 days.

Make-Ahead Tips

• Buttercream can be made ahead and refrigerated or frozen. Re-whip before using for best texture.
• Bring to room temperature before spreading or piping.