Classic Vanilla Buttercream Frosting Recipe
User Reviews
4.9
Classic Vanilla Buttercream Frosting Recipe
Description
This recipe details a traditional vanilla buttercream made from creaming softened butter until light, then gradually adding sifted confectioners' sugar to build sweetness and structure. Vanilla extract and a pinch of kosher salt enhance flavor balance. Milk, heavy cream, or half-and-half is incorporated last to adjust the frosting's thickness, allowing for either a firmer or softer final texture depending on use.
The process includes beating the sugar in batches and mixing at different speeds to achieve a light, airy texture. This frosting is versatile for piping, spreading, or decorating baked goods with a smooth vanilla flavor and creamy mouthfeel.
It yields about 3 cups, enough to cover a standard cake or batch of cupcakes. The recipe allows for consistency adjustments by adding more sugar or liquid as needed.
You can prepare this buttercream ahead and store it airtight in the refrigerator. When ready to use, bringing it to room temperature and re-beating restores its creamy texture.
Ingredients
- 1 cup butter softened
- 3 - 4 cups confectioners' sugar sifted
- 2 teaspoons vanilla extract
- pinch kosher salt
- 2-3 tablespoons milk heavy cream, or half-and-half
Instructions
- Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add confectioner's sugar, 1/2 a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
- Add vanilla and a pinch of salt and combine until well-incorporated.
- Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a 1/4 cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.
Notes
- Store prepared frosting in an airtight container in the refrigerator until needed.
- Let chilled frosting reach room temperature and re-whip before use for best texture.
- This recipe produces approximately 3 cups of frosting, suitable for most cakes or cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24(2 tablespoon) servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 2 tablespoons | |
| Calories | 128kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 0.1g | 0% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 62mg | 3% |
| Potassium | 5mg | 0% |
| Sugar | 15g | 30% |
| Vitamin A | 238IU | 5% |
| Calcium | 4mg | 0% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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