Vanilla Buttercream Frosting
User Reviews
4.8
63 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
12 -16 Servings
-
Calories
323 kcal
-
Cuisine
American
Vanilla Buttercream Frosting
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Vanilla Buttercream Frosting is creamy, sweet, and fluffy. It's so easy to make and super useful to have in your back pocket to use with your favorite cake and cupcake recipes. It's also great on sandwiched between cookies or even humble graham crackers for a simple, quick treat!
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Ingredients
- 1 cup salted butter, softened
- 2 ounces cream cheese, at room temperature (optional - don't use if doing intricate piping or decorating as it softens the frosting just a bit more than normal)
- 4-5 cups powdered sugar
- 2 teaspoons vanilla extract
- 3-4 Tablespoons heavy cream
- Pinch of Salt, to taste
- 1/8 teaspoon almond extract (optional)
- 1/8 teaspoon coconut extract (optional)
Instructions
- Beat butter (and cream cheese, if using) on medium speed for 2-3 minutes until creamy and smooth.
- Add powdered sugar, vanilla, cream, and salt (and almond and coconut extracts if using). Beat for another 2-3 minutes until light and fluffy.
- Use a wooden spoon or spatula to stir the frosting by hand for a few minutes to get rid of air bubbles before using to frosting cakes, cupcakes, or cookies.
Notes
- Vanilla Bean Buttercream: You can substitute 2 teaspoons of vanilla bean paste for the vanilla extract in the recipe to have beautiful specks of vanilla bean in the finished frosting.
- Storage and Freezing: If making the frosting in advance, it can be stored in the fridge for up to 1 week or in the freezer for up to 3 months. Thaw completely and let it come to room temperature, then beat again so it's a nice, light consistency.
- Coconut & Almond Extract Notes: If you find that you really love the coconut and almond flavor, I have gone as far as 1/2 teaspoon of each in this frosting and it tastes wonderful. Some people feel like that is too strong though and it definitely takes it past the vanilla buttercream flavor, but it's such a great variation to really add something different and unusual to your desserts.
- This recipe makes enough for 12-16 cupcakes or a 9x13-inch cake. For larger cakes like a 2- or 3-layer cake, you will want to make 1.5x or even double the batch, especially if you want enough frosting to pipe borders or other decorations.
Nutrition Information
Show Details
Calories
323kcal
(16%)
Carbohydrates
40g
(13%)
Protein
1g
(2%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
51mg
(17%)
Sodium
153mg
(6%)
Potassium
16mg
(0%)
Sugar
39g
(78%)
Vitamin A
591IU
(12%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12-16 Servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 153mg | 6% |
| Potassium | 16mg | 0% |
| Sugar | 39g | 78% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
63 reviews
Excellent
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