Vanilla Buttercream Frosting
User Reviews
5
Vanilla Buttercream Frosting
Description
This vanilla buttercream uses a combination of salted and unsalted butter beaten at medium-high speed until light and fluffy. Powdered sugar is gradually added along with heavy cream and vanilla extract, with continued whipping to achieve a very light, creamy consistency. The frosting texture is smooth and spreadable, suitable for decorating cakes or cupcakes.
The recipe yields enough frosting for a two-layer cake or about 24 cupcakes, making it convenient for standard dessert sizes. Variations can include substituting vanilla extract with other extracts such as coconut or almond to adjust flavor profiles.
Pay attention to mixing times and butter color; the frosting should become nearly white and fluffy for the best texture and appearance. The frosting spreads easily and holds shape well on cooled baked goods.
Ingredients
- 1 1/2 cups (340g) butter at room temperature (3 sticks
- 4 1/2 cups (570g) powdered sugar
- 3 - 4 Tbsp heavy cream
- 1 1/2 tsp vanilla extract
Instructions
- In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl.
- Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
- Immediately spread over cooled cake or cupcakes.
Notes
- This recipe balances salted and unsalted butter for a nuanced flavor.
- Mixing times affect the frosting’s lightness and color; aim for a pale, fluffy consistency.
- The recipe provides enough frosting for a two-layer cake or 24 cupcakes.
- Alternate flavors like coconut or almond extract can replace vanilla as preferred.
User Reviews
Overall Rating
5
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