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Buttercream Icing


  • 2 ½ sticks unsalted butter room temperature
  • 2 ½ cups icing sugar sifted
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • 2 tbsp whipping cream


  • In a stand mixer with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
  • Add icing sugar in thirds and salt; beat at medium-low speed until mixed. Scraping down as required.
  • Add vanilla, orange extract, and heavy cream, and beat at medium speed until incorporated, about 10 seconds.
  • Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.


Chocolate buttercream frosting - add 1/2 cup Hershey's cocoa.