I did it! Came out beautifully 🙂 I definitely held my breath when adding the cream, lol, out of habit. I followed your steps and double checked to make sure butter was indeed room temp. I even got fancy and used vanilla bean paste for the speckled vanilla look. Thanks for the tips!

Are you making sure that your butter is at room temperature before you mix everything together? It could also be that you’re using too much cream or mixing it too much. I’ve made this recipe many times over the years and never had any issues with it curdling, even using cold heavy cream.

If you make this recipe, just be sure that your butter is at room temperature and the powdered sugar is thoroughly mixed into the butter before adding the rest of the ingredients. You can also mix in the cream, vanilla, and salt on low speed, if needed.

This is the best buttercream frosting ever! It is smooth, creamy, and not too sweet. It is my go-to buttercream ❤️

So smooth & so versatile. I added a few drops of peppermint essence. 5⭐️

It is sweet, but compared to a lot of other buttercream frosting recipes this one doesn’t use nearly as much sugar. You can use it on cakes too, it’s enough to frost a 9×13 cake or lightly frost a layered cake. I usually increase the recipe by half for a layered cake so I have enough to decorate it though. If you’re looking for a frosting that’s not quite as sweet, my ermine frosting is another good option!

It will generously cover 12 to 14 cupcakes.

Please whatever you do, do not make the same mistake as me by using vegan butter(if that’s not what you’re accustom to…) it tasted like dookie. Definitely would use regular unsalted butter…:) good recipe will attempt again with the correct butter.