Fluffy and Delicious Homemade Buttercream: A Frosting for Every Occasion

Serving: This buttercream is perfect for spreading or piping onto cakes, cupcakes, or cookies. Ensure baked goods are completely cooled before frosting.
Storage: Store buttercream in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Bring it to room temperature and rewhip before use.
Variations:

Chocolate Buttercream: Add ½ cup unsweetened cocoa powder or 4 ounces of melted and cooled chocolate to the buttercream.
Lemon Buttercream: Replace vanilla extract with lemon juice and add 1 teaspoon of lemon zest.
Berry Buttercream: Blend ½ cup freeze-dried berries into a fine powder and mix it into the buttercream for a fruity twist.
Salted Caramel Buttercream: Substitute vanilla extract with caramel sauce and add a touch of sea salt.
FAQ:

1. Can I make buttercream without heavy cream?
Yes! You can use milk, half-and-half, or even non-dairy milk like almond or oat milk.

2. How do I fix runny buttercream?
Add more powdered sugar, a little at a time, until the frosting thickens to your desired consistency.

3. Can I color buttercream?
Absolutely! Use gel food coloring for vibrant shades without altering the texture.

4. Is buttercream too sweet for some people?
You can cut back on the powdered sugar slightly or add cream cheese for a tangy alternative.