Vanilla Buttercream Frosting
User Reviews
5
3 reviews
Excellent
Vanilla Buttercream Frosting
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Rich, creamy, and perfectly sweet, this vanilla buttercream frosting recipe is a must-have for cakes, cupcakes, and cookies—simple to make and absolutely delicious!
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Ingredients
- 1 cup unsalted butter softened
- 4 cups confectioners’ sugar sifted, plus more if needed, 1 lb
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream or whole milk
- ¼ teaspoon salt
Instructions
- In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy and smooth, about 1 minute.
- Gradually add the confectioners’ sugar, about 1 cup at a time, mixing on low speed after each addition until fully incorporated.
- Add the vanilla, cream or milk, and salt and beat on medium speed until the frosting is smooth and fluffy, 3 to 4 minutes.
- If the frosting is too thick, add an additional tablespoon of cream or milk. If it’s too thin, add more confectioners’ sugar, a little at a time, until you reach the desired consistency. Use immediately to frost cakes, cupcakes, or cookies.
Notes
- Make-Ahead/Freezing Instructions: The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. Before using, let it sit at room temperature for 2 hours and then beat again until smooth (you may need to add a touch more cream or milk if it is too stiff). You can also freeze the frosting in an airtight container or resealable freezer bag for up to 3 months. When ready to use, transfer it to the refrigerator to thaw overnight. Once thawed, bring it to room temperature and give it a quick whip with a mixer to restore its fluffy texture before spreading or piping.
- Make-Ahead/Freezing Instructions: The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. Before using, let it sit at room temperature for 2 hours and then beat again until smooth (you may need to add a touch more cream or milk if it is too stiff). You can also freeze the frosting in an airtight container or resealable freezer bag for up to 3 months. When ready to use, transfer it to the refrigerator to thaw overnight. Once thawed, bring it to room temperature and give it a quick whip with a mixer to restore its fluffy texture before spreading or piping.
- Note: This recipe makes enough frosting for 24 cupcakes or a 9x13-inch sheet cake. For an 8- or 9-inch layer cake, increase the quantities by 25% (2½ sticks butter, 5 cups confectioners' sugar, 2½ teaspoons of vanilla extract, 4 tablespoons cream, and a heaping ¼ teaspoon salt).
- ½ sticks butter
- ½
- ¼ teaspoon
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User Reviews
Overall Rating
5
3 reviews
Excellent
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