Vanilla Buttercream Frosting Recipe
User Reviews
5
Vanilla Buttercream Frosting Recipe
Description
This frosting recipe starts by beating room temperature unsalted butter until it becomes pale and fluffy, which creates a light base texture. Powdered sugar is sifted to prevent lumps and added gradually to the butter at medium-low speed for even incorporation and smoothness. Fine salt and vanilla extract enhance flavor and balance sweetness. Finally, heavy cream or milk is added incrementally to reach the desired spreadable consistency while maintaining whipped lightness.
The resulting vanilla buttercream is smooth and creamy with a balanced sweetness, suitable for spreading or piping on cakes and cupcakes. The vanilla flavor is clear but not overpowering, allowing it to complement various baked goods.
This frosting is ideal for decorating or layering desserts where a rich, stable icing is desired. It's versatile in texture, as adding a bit more cream creates a softer frosting while less cream makes a firmer icing.
Storage notes advise keeping frosted desserts covered in a cool place for a couple of days or refrigerating or freezing the frosting separately, with tips for thawing and re-whipping to restore texture.
Ingredients
- 1 1/2 cups butter room temperature, unsalted
- 4 1/2 to 5 cups powdered sugar or added to taste
- 1/4 tsp salt or to taste, fine
- 4 tsp vanilla extract
- 3-4 Tbsp heavy whipping cream added to desired consistency, or whole milk
Instructions
- Beat the Butter - In the bowl of a stand mixer fitted with the whisk attachment (or handheld electric mixer), beat the butter on high speed for 5 minutes or until lightened in color and whipped, scraping down the bowl as needed.
- Sift the Powdered Sugar - Meanwhile, sift 4 1/2 to 5 cups of powdered sugar. Reduce the mixer to medium-low speed and add powdered sugar one heaping Tablespoon at a time, letting it incorporate with each addition. Add powdered sugar to taste and beat until it is fully incorporated, scraping the sides of the bowl as needed.
- Mix In - Add 1/4 tsp fine salt (or to taste), then add 4 tsp Vanilla Extract, beating until incorporated.
- Thin with Heavy Cream - Add 3 Tbsp heavy cream or milk, 1 Tbsp at a time, and add it to the desired consistency. Beat another minute until whipped and well combined.
Notes
- Keep frosted desserts covered and stored below 70˚F for up to 2 days.
- Refrigerate buttercream in an airtight container for up to 1 week.
- Freeze buttercream in a sealed bag up to 3 months; thaw overnight in the refrigerator before use.
- Before using refrigerated or thawed frosting, bring to room temperature and rewhip for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes (makes 5 cups frosting)
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbs | 23g | |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 33mg | 11% |
| Sodium | 27mg | 1% |
| Potassium | 3mg | 0% |
| Sugar | 22g | 44% |
| Vitamin A | 382IU | 8% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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