Add all of the ingredients to the bowl of a food processor or mixer.
If using a food processor, mix on high for 30 seconds. Scrape the bowl and mix again until smooth (this should only take 30 seconds-1 minute).
If using a mixer, start on low (to avoid a mess), and once the sugar starts to look mixed into the sugar, finish with a higher speed until smooth.
Transfer to a covered bowl or container until needed. When stored properly, buttercream frosting can last in the fridge for up to a week in the refrigerator or up to 3 months in the freezer.
Use10X powdered or confectioners sugar for the best consistency.
Use softened butter that's still cool to the touch. Warm butter will create buttercream that’s too soft.
Use cold cream which allows it to whip with the butter, resulting in a light, fluffy, and creamy buttercream.
Heavy Cream/Whipping Cream is great for acreamy consistency, but you can use half-and-half (AKA Single Cream), or whole milk instead.
Freeze in an airtight, freezer-safe container for up to three months.Thaw overnight in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.