Looking for a quick and easy-to-make Buttercream Icing recipe? If so, you’re going to appreciate this one! It’s the perfect icing for frosting 12 of your favorite cupcakes. This is my go-to recipe. Great for those cupcakes that you’re providing to the church bake sale too! It whips up quickly and spreads easily. At the bottom of the recipe you’ll find a few of my favorite tips.
** This post may contain affiliate links.
Easy Buttercream Icing Recipe
1/2 cup unsalted butter, softened
2 cups confectioners’ sugar
1 1/2 tsp. pure vanilla extract
2 Tbsp. milk
pinch of salt
In a mixing bowl cream together the softened butter with the confectioners’ sugar until it’s smooth and creamy. Mix-in the pure vanilla extract, milk and pinch of salt. Beat the ingredients together until the icing is smooth and creamy. Use immediately.
Note: If you’re not using the icing immediately you can refrigerate it in a container with a lid. You’ll need to let it warm up to room temperature before spreading onto your cupcakes. If it’s in the middle of summer and you keep your home on the warm side, you should store the frosted cupcakes in the refrigerator to keep the icing from becoming too soft from heat. Cupcakes freeze well. Place into a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. I like to store and display them in a cupcake container to keep them looking fresh and pretty.