Buttercream Frosting

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    1 cup (2 sticks) unsalted butter, at room temperature 1 tablespoon pure vanilla extract
    2 cups confectioners' sugar, sifted 1/3 cup sprinkles, optional
    1-2 tablespoons heavy cream


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    • 1

      With an electric mixer on medium-high speed, beat butter for 1 minute, or until creamy and soft. Add confectioners’ sugar, ½ cup at a time, beating to incorporate after each addition. Gradually beat in heavy cream until smooth.  

    • 2

      Scrape down the sides of the bowl with a rubber spatula. Add vanilla—and sprinkles, if using—and beat for 1 minute more, or until soft and fluffy. Use immediately or refrigerate, covered, for up to 5 days.


    You can swirl sprinkles into buttercream before frosting your treats, or frost first and then arrange the sprinkles on top.

    Chocolate Buttercream Frosting
    After incorporating the confectioners’ sugar, add 8 ounces melted and cooled semisweet chocolate (or bittersweet or dark chocolate, if you prefer) to the mixture and beat until soft and fluffy. Then add cream.

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