Vanilla Buttercream Frosting Recipe

Vanilla Buttercream Frosting Recipe: Cakes and cupcakes taste great frosted with this easy and delectable vanilla buttercream. You might just want to eat it plain because it’s so creamy and wonderful!

Although vanilla buttercream recipes may appear really straightforward, a surprising amount of inquiries from amateur bakers worldwide come to me. Now let’s correct the record with what may be the most versatile and common frosting recipe out there! Please let me know how you like this recipe; in the past, I’ve discovered that it works well for both homemade vanilla cupcakes and cake decorating.

Vanilla Buttercream Frosting Recipe

• With a stand mixer fitted with a paddle attachment, beat the butter and salt together for approximately one minute. If necessary, a hand mixer can be used in its place.

• Add the confectioner’s sugar in multiple batches, sifting each time and beating on low. Repeat the procedure after scraping down the bowl.

• While mixing on low, add a tablespoon of the cream, and then the vanilla. Beat until a fluffy, uniform consistency is achieved. If you want a thinner consistency, feel free to add extra cream or milk.

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Notes

Nutrition

• Serving: 1 batch
• Calories: 3583 kcal
• Carbohydrates: 455g
• Protein: 2g
• Fat: 200g
• Saturated Fat: 126g
• Cholesterol: 549mg
• Sodium: 52mg
• Potassium: 54mg
• Sugar: 445g
• Vitamin A: 6335IU
• Calcium: 84mg
• Iron: 0.3mg

FAQs AND QUESTIONs 

HOW TO MAKE BUTTERCREAM FROSTING

•  Cream the softened butter and salt in a stand mixer for about a minute using a paddle attachment. You can also make this frosting with an electric hand mixer and a big bowl.

• Add your powdered sugar to the butter in batches. Make sure to sift your powdered sugar, especially if you’re going to be using any piping tips. Those clumps will cause clogs that make decorating nearly impossible! It’s best to run the mixer on low speed.

•  After the first batch of powdered sugar is added it’s time to scrape the bowl down, then sift in more powdered sugar and repeat.
• Add a tablespoon of cream or milk and mix in. You can add more later if desired.

• Once incorporated, with the mixer running on low, go ahead and add the vanilla extract or whichever flavoring you’re using. Add more cream or milk as desired to thin the buttercream out. When your buttercream is finished, you should have a nice even and fluffy consistency.

• You can now use the frosting as desired. If you make it ahead then the buttercream can be chilled and then used after coming back to room temperature. Always give your frosting a whip just before using and feel free to add some milk or cream to thin things out if needed.

WHAT IS THE BEST BUTTER FOR BUTTERCREAM FROSTING?

• For a whiter buttercream it’s really important to use a pale butter. Almost every recipe will call for using unsalted butter but then have you add salt back in. This is done because various brands of butter have different amounts of salt in their product.
• Using unsalted butter helps to ensure a consistent result. You can however use salted butter, omit additional salt and have a delicious cake frosting.
• The most important thing to do when whipping up a batch of buttercream is that it’s room temperature!

HOW CAN YOU MAKE COLD BUTTER ROOM TEMPERATURE?

• If you need to warm some cold butter up just slice it into some smaller pieces and microwave them on a plate at 50% power for 10 second bursts. Flip them after each burst and they’ll be nice and room temperature in no time!

IS BUTTERCREAM OR WHIPPED FROSTING BETTER?

• The main difference between buttercream frosting recipes and whipped frosting is the butter. Whipped frosting does not contain butter and is a lighter and fluffier icing. Buttercream contains a good amount of butter and has more of a rich flavor; so you be the judge!