The Best Vanilla Buttercream Frosting
User Reviews
4.6
The Best Vanilla Buttercream Frosting
Description
The Best Vanilla Buttercream Frosting uses salted butter beaten with pure vanilla extract until creamy and pale. Gradually adding powdered sugar while mixing ensures a smooth texture without graininess. Heavy cream is added incrementally to achieve the desired fluffy consistency. Whipping for several minutes creates a light and airy texture. This frosting remains soft and does not harden like royal icing, making it suitable for spreading or piping decorations. Clear vanilla extract can help produce a whiter frosting, while substitutions like half-and-half or milk provide slight variations in richness and creaminess. The recipe yields enough to lightly frost a two-layer 9-inch cake, with options to double or triple for larger cakes or more elaborate piping. For a cream cheese variation, part of the butter is replaced with softened cream cheese mixed in the first step.
Ingredients
- 1 cup butter salted, softened to room temperature
- 1 teaspoon vanilla extract pure
- 4 cups powdered sugar
- 2 to 4 to 4 tablespoons heavy cream
Instructions
- In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
- Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.
- Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.
- Whip until the frosting is light and fluffy, about 3-4 minutes.
- If using food coloring, add it now (gel coloring is preferred so it doesn't thin out the frosting), and mix until combined.
Notes
- Use pure vanilla extract for the best flavor; clear vanilla extract helps create a whiter frosting.
- Beat softened butter alone first until light to improve texture and avoid graininess.
- Butter should be softened but not melted; soft spots can cause greasy frosting.
- The amount of heavy cream adjusts the frosting's consistency; add more for creamier texture ideal for cookies.
- This recipe lightly frosts a two-layer 9-inch cake; double or triple quantities for larger cakes or detailed piping.
- For cream cheese-style frosting, replace one stick of butter with 4-6 ounces of softened cream cheese.
User Reviews
Overall Rating
4.6
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