Eggless buttercream frosting/ icing

Servings – 4 people

Portion size – Approx. ½ cup per person (for frosting cupcakes or one 6-inch cake)

Preparation time – 10 minutes

Cooking time – None

Ingredients

• 250 gm  unsalted butter, softened
• 400gm  powdered sugar (sifted)
• 90-100ml cream 
• 2 tsp vanilla extract
• A pinch of salt

Equipment needed

• Electric hand mixer or stand mixer
• Mixing bowl
• Spatula
• Measuring spoons and cups
• Sieve (for sifting sugar)

Instructions

1. Whip the Butter
   In a large mixing bowl, beat the softened butter using an electric mixer on medium-high speed for about 5–7 minutes until it becomes pale and fluffy.
2. Add Sugar Gradually
   Reduce the speed to low. Slowly add the sifted powdered sugar, 1 cup at a time. Mix well after each addition to avoid a sugar cloud.
3. Add Vanilla and cream
   Once all the sugar is incorporated, add vanilla extract and 2 tablespoons of cream. Beat again on medium speed for 2–3 minutes until creamy and smooth.
4. Adjust Consistency
   If the buttercream is too thick, add a little more cream (½ tablespoon at a time). If too thin, add more powdered sugar (a few tablespoons at a time).
5. Final Whip
   Increase the speed to high and whip for another 1–2 minutes for extra fluffiness. Your buttercream is ready to use!

Tips

• Use room temperature butter for smooth whipping.
• For a whiter buttercream, beat the butter alone for 5–7 minutes before adding sugar.
• Add food coloring or flavored extracts (e.g., strawberry, lemon) for variety.
• Adjust consistency with a few drops of cream(thinner) or sugar (thicker).
• Milk can be used with cream instead if not available.
• Use this as a base to create your flavor buttercream like I created for my chocolate , rasmalai, strawberry cakes.