Start with room temperature butter. Soft butter mixes easily and creates smooth buttercream. Place the butter in a mixing bowl and beat it with a mixer for about two minutes until fluffy.

Sifting powdered sugar removes lumps. This step helps create silky frosting. Add the sifted sugar gradually to the bowl so it mixes smoothly with the butter.

Beat the butter and powdered sugar together on low speed first. Then increase to medium speed. Continue mixing until the mixture becomes light and creamy.

Pour in vanilla extract and sprinkle the salt. These ingredients balance sweetness and add flavor depth. Mix again until everything blends smoothly.

Slowly add cream or milk while mixing. This helps adjust the buttercream texture. Continue beating until the frosting becomes soft, fluffy, and spreadable.

If using cake batter flavoring, add it now. This gives the buttercream its signature “funky batter” taste. Beat the mixture for another minute.

If the frosting feels too thick, add a little more cream. If it is too soft, mix in more powdered sugar. Keep beating until the texture looks smooth.

For colorful cakes, mix in a few drops of food coloring. Stir gently until the color becomes even and bright.

Beat the frosting on medium-high speed for one minute. This step adds air and creates a light, fluffy texture.

Use the buttercream immediately to frost cakes or cupcakes. You can also transfer it to a piping bag for beautiful decorations.