Easy, Fluffy Vanilla Buttercream Frosting

Name: Easy, Fluffy Vanilla Buttercream Frosting
Prep time: 40 min
Total time: 25 min
Yield: 12 servings
Ingredients: 226 g unsalted butter; ½ tsp salt; 30 -60 mL chilled heavy cream; 1½ tsp good quality vanilla extract; ½ tsp Mexican vanilla extract; 226 - 300 g confectioner's sugar (in weight)

User Reviews

5.0

132 reviews

Excellent

Prep Time
40 mins
Additional Time
5 mins
Total Time
25 mins
Servings
12 servings
Calories
318 kcal
Course
Dessert, Cake
Cuisine
European, American, International

Easy, Fluffy Vanilla Buttercream Frosting

Ursula Nguyen

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This Classic Vanilla Buttercream Frosting is creamy, melt-in-your-mouth soft, and is packed with vanilla flavor without being overly sweet. PLUS it's so easy to make! Makes about 3 cups.EASY - This recipe is simple and great for beginner bakers. US‌ ‌based‌ ‌cup,‌ ‌teaspoon,‌ ‌tablespoon‌ ‌measurements.‌ ‌‌Common‌ ‌Measurement‌ ‌Conversions‌.‌ ‌‌Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌ ‌You‌ ‌can‌ ‌access‌ ‌metric‌ ‌weight‌ ‌measurements‌ ‌using‌ ‌the‌ ‌toggle‌ ‌button‌ ‌below‌ ‌the‌ ‌ingredient‌s ‌list.‌

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Ingredients

Servings

226 g unsalted butter 8 oz / 2 sticks (cool, soft butter at around 70 - 75°F)
½ tsp salt
30 -60 mL chilled heavy cream 2 - 4 tbsp (at least 35% fat content)
1½ tsp good quality vanilla extract Madagascar bourbon vanilla
½ tsp Mexican vanilla extract optional
226 - 300 g confectioner's sugar (in weight) 8 - 10 oz / 2 - 2 ½ cups (spooned and leveled)

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Instructions

Place the butter in the bowl of a stand mixer. With a whisk attachment, whip the butter until creamy and white in color - about 5 to 10 minutes on high speed. You can also do this step with a paddle attachment for fewer air bubbles, but it must be creamed for longer and the volume of the buttercream will then be less (less air).
The butter must be fluffy, creamy, and be a very light, almost white in color at this stage. Make sure to scrape the bottom AND sides of the bowl so that there are no butter lumps.
Add the salt, vanilla, and about 30 mL / 2 tbsp of the cream (or slightly more for double batches), and whisk further until the butter-cream mix has mixed in very well and is light and fluffy. Again, make sure there are no butter lumps in the mixture.
Lower the speed and add 226 g / 8 oz of the confectioner's sugar (same amount as the butter) - a little at a time, and incorporate all of the sugar into the butter. Make sure to scrape the sides and bottom of the bowl as you go.
Once the sugar is incorporated into the butter, increase the speed and whisk on high for a few minutes.
Taste and add the rest of the confectioner's sugar if needed. Whisk for a further 2 - 3 minutes until you have a light, fluffy, soft, spreadable buttercream.
If the frosting is too stiff, you can add up to 2 more tbsp of heavy cream to get an even softer buttercream. Skip this step if you live in a very hot climate though.

For a smoother buttercream with fewer air bubbles

The less air that is incorporated into the buttercream, the fewer bubbles will be present in it. This can be achieved by using a paddle mix to make the buttercream, but the process will be slightly longer then.
Another method (heat and mix method) is to take a small portion of the buttercream and heat it in the microwave until it has JUST melted. Mix this portion in with the rest of the buttercream in the bowl using the paddle attachment. The buttercream mix will deflate very slightly, but this is expected.

Notes

STORAGE
American buttercream frosting can be stored at room temperature for about 2 - 3 days.
OR for 7 days in the fridge (in an airtight container).
OR for about 1 - 2 months in the freezer (in an airtight container).
Note - When re-whisking refrigerated frosting, let it soften a little first, and then use a flat beater / paddle attachment (instead of your whisk attachment) to whisk the frosting. This will prevent extra air bubbles from forming, and ensure a smooth frosting.
Note
You can also gently melt a small portion of the buttercream and mix it in with the rest of the buttercream using a paddle attachment.
It's hard to say how many cupcakes can be frosted with this buttercream recipe. It entirely depends on how much frosting you will be adding on top of each cupcake.
If you're using only a small amount of buttercream - like 2 tbsp of buttercream per cupcake, then you can frost 24 cupcakes.
If you want big swirls of frosting, assuming each swirl is be about 1/4 cup - you can frost about 12 cupcakes.
If you'd like your buttercream to have a bright white color (pure white), follow one of these two methods.
Violet gel food coloring - Use a toothpick to take a very small amount of the violet gel coloring and smear it on the buttercream. Then mix the gel coloring into the buttercream. Mix in only a small amount at a time, until the yellow color is neutralized. The buttercream will turn a cold white, and then violet if you add too much of it.
Titanium dioxide - For every 250 g of buttercream, add about ¼ - ½ tsp of titanium dioxide. Make sure to sift the powder into the buttercream and mix it in well. Again, only add a little at a time. If needed, you can add a small amount of heavy cream as well.
¼ - ½

Nutrition Information

Show Details

Serving 4tbsp Calories 318kcal (16%) Carbohydrates 43g (14%) Protein 1g (2%) Fat 17g (26%) Saturated Fat 11g (55%) Cholesterol 47mg (16%) Sodium 102mg (4%) Potassium 8mg (0%) Sugar 42g (84%) Vitamin A 545IU (11%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 318 kcal

% Daily Value*

Serving	4tbsp
Calories	318kcal	16%
Carbohydrates	43g	14%
Protein	1g	2%
Fat	17g	26%
Saturated Fat	11g	55%
Cholesterol	47mg	16%
Sodium	102mg	4%
Potassium	8mg	0%
Sugar	42g	84%
Vitamin A	545IU	11%
Calcium	8mg	1%
Iron	1mg	6%