Vanilla Buttercream Frosting Recipe

Introduction

Vanilla buttercream frosting is a classic, creamy topping perfect for cakes and cupcakes. Its smooth texture and rich flavor make it a favorite for various desserts. This easy recipe will help you achieve a fluffy and delicious frosting every time.

Ingredients

• 1 1/2 cups unsalted butter (room temperature)
• 4 1/2 to 5 cups powdered sugar (or added to taste)
• 1/4 tsp fine salt (or to taste)
• 4 tsp vanilla extract
• 3-4 Tbsp heavy cream or whole milk (added to desired consistency)

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld electric mixer), beat the room-temperature butter on high speed for 5 minutes until lightened in color and whipped. Scrape down the sides of the bowl as needed.
2. Step 2: While the butter is whipping, sift 4 1/2 to 5 cups of powdered sugar. Reduce the mixer speed to medium-low and add the powdered sugar one heaping tablespoon at a time, letting it incorporate fully before adding more. Beat until all sugar is combined, scraping the bowl periodically.
3. Step 3: Add 1/4 tsp fine salt (or to taste) and 4 tsp vanilla extract to the mixture. Continue beating until everything is well incorporated.
4. Step 4: Add 3 tablespoons of heavy cream or milk, one tablespoon at a time, until you reach your desired consistency. Beat for another minute until the frosting is light and fluffy.

Tips & Variations

• For a richer flavor, use high-quality vanilla extract or substitute with vanilla bean paste.
• Adjust the powdered sugar amount to reach your preferred sweetness and thickness.
• Substitute heavy cream with whole milk for a lighter consistency.
• If the frosting is too soft, chill it briefly before using to firm up.

Storage

Store the frosting in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and rewhip to restore its creamy texture. Alternatively, it can be frozen for up to three months; thaw overnight in the refrigerator and then rewhip before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frosting ahead of time?

Yes, vanilla buttercream frosting can be made a few days ahead and stored in the refrigerator. Just make sure to bring it back to room temperature and whip it again before decorating.

What if my frosting is too thick or too thin?

If the frosting is too thick, add a little more heavy cream or milk, one teaspoon at a time, and beat until smooth. If it is too thin, add more powdered sugar gradually until you reach the desired thickness.

Vanilla Buttercream Frosting Recipe

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★★★★★

4.6 from 148 reviews

• Author: Rafael
• Total Time: 10 minutes
• Yield: Enough to frost a 2-layer 8-inch cake or approximately 24 cupcakes

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Description

This Vanilla Buttercream Frosting recipe creates a rich, creamy, and fluffy topping perfect for cakes, cupcakes, and other desserts. Made with room temperature unsalted butter, powdered sugar, vanilla extract, and cream or milk to achieve the perfect consistency, this classic frosting is smooth, sweet, and ideal for spreading or piping.

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Ingredients

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Buttercream Frosting

• 1 1/2 cups unsalted butter (room temperature)
• 4 1/2 to 5 cups powdered sugar (sifted)
• 1/4 tsp fine salt (or to taste)
• 4 tsp vanilla extract
• 3–4 Tbsp heavy cream or whole milk (to desired consistency)

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Instructions

1. Beat the Butter: In the bowl of a stand mixer fitted with the whisk attachment or using a handheld electric mixer, beat the room temperature butter on high speed for 5 minutes until lightened in color and fluffy. Scrape down the bowl as needed to ensure even mixing.
2. Sift the Powdered Sugar: While the butter is beating, sift 4 1/2 to 5 cups of powdered sugar. Reduce the mixer speed to medium-low and add the powdered sugar one heaping tablespoon at a time, incorporating fully with each addition. Adjust the amount of sugar for desired sweetness and texture, scraping the bowl sides as needed.
3. Mix In Salt and Vanilla: Add 1/4 teaspoon of fine salt (or adjust to taste), then pour in 4 teaspoons of vanilla extract. Beat on medium speed until everything is fully combined and smooth.
4. Thin with Heavy Cream: Add 3 tablespoons of heavy cream or whole milk, one tablespoon at a time, beating well after each addition. Continue to add cream or milk until the frosting reaches your preferred consistency—soft, spreadable, and fluffy. Beat the frosting an additional minute to ensure it is well combined and light.

Notes

• Use room temperature butter to ensure the frosting is smooth and easy to whip.
• Sifting powdered sugar prevents lumps and creates a fluffier texture.
• Adjust the amount of powdered sugar depending on how sweet or thick you want your frosting.
• If the frosting is too thick, add more cream or milk 1 teaspoon at a time until desired consistency is reached.
• This frosting can be tinted with food coloring if desired for decorating.
• Store leftover frosting in an airtight container in the refrigerator for up to one week; bring to room temperature and re-whip before using.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Blending
• Cuisine: American

Keywords: vanilla buttercream frosting, buttercream, frosting recipe, cake frosting, vanilla frosting, buttercream icing