Easy, Fluffy Vanilla Buttercream Frosting
User Reviews
5
-
Prep Time
40 mins
-
Additional Time
5 mins
-
Total Time
25 mins
-
Servings
12 servings
-
Calories
318 kcal
-
Cuisine
European, American, International
Easy, Fluffy Vanilla Buttercream Frosting
Description
This vanilla buttercream frosting emphasizes achieving a creamy, fluffy texture by whipping softened butter until pale and light. Adding confectioners' sugar gradually while mixing helps incorporate sweetness evenly. Vanilla extract provides aromatic flavor, and chilled heavy cream adjusts the consistency, giving the frosting a smooth, spreadable texture.
The bowl's sides and bottom are scraped regularly to prevent lumps and ensure uniform mixing. The frosting has a soft, creamy mouthfeel and a balanced sweetness, making it versatile for icing cakes, cupcakes, or other baked goods.
Storage options include room temperature for a few days, refrigeration for up to a week, or freezing for longer periods. When refrigerated, softening before whisking again helps maintain smoothness and prevents extra air bubbles. Small amounts of violet gel coloring or titanium dioxide powder can be added to achieve a brighter white color if desired. The frosting quantity can frost approximately 12 to 24 cupcakes depending on how thickly it is applied.
Ingredients
- 226 g butter 8 oz / 2 sticks (cool, soft butter at around 70 - 75°F, unsalted
- ½ tsp salt
- 30 -60 mL heavy cream 2 - 4 tbsp (at least 35% fat content, chilled
- 1½ tsp vanilla extract Madagascar bourbon vanilla, good quality
- ½ tsp vanilla extract optional, Mexican
- 226 - 300 g confectioners sugar 8 - 10 oz / 2 - 2 ½ cups (spooned and leveled, in weight
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
- Store at room temperature for 2–3 days, refrigerate up to 7 days, or freeze for 1–2 months in airtight containers.
- When refrigerated, soften before re-whisking with a paddle attachment to avoid extra air bubbles.
- Add violet gel food coloring or titanium dioxide powder in small amounts to brighten frosting color.
- The recipe can frost about 12 large cupcakes or 24 smaller ones depending on amount applied.
- If butter needs softening quickly, cut it into cubes to expose more surface area.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
