Vanilla Buttercream Frosting
Vanilla Buttercream Frosting is a classic topping for cakes, cupcakes, and other baked goods, adding a rich and creamy sweetness that perfectly complements any dessert. Made with simple ingredients like butter, confectioners’ sugar, and vanilla extract, this frosting is easy to whip up and customizable to suit your taste preferences.
Why Make Vanilla Buttercream Frosting
Vanilla Buttercream Frosting is a versatile and delicious addition to any dessert. Whether you’re decorating a birthday cake, piping swirls onto cupcakes, or spreading frosting between layers of a cake, this recipe provides a smooth and luscious texture with a hint of vanilla flavor. Homemade frosting allows you to control the sweetness and consistency, ensuring a perfect finish every time.
Ingredients
- Unsalted butter, softened
- Confectioners’ sugar
- Heavy cream, half-and-half, or whole milk
- Pure vanilla extract
- Salt
Instructions
- Beat the butter: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- Add sugar and flavorings: Add 4 and 1/2 cups of confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
- Taste and adjust: Taste the frosting and add a pinch of salt if it’s too sweet. Adjust the consistency by adding more confectioners’ sugar if the frosting is too thin, or more heavy cream if it’s too thick. Add only a tablespoon of cream at a time, beating between additions, until you reach the desired consistency.
- Use or store: Use the frosting immediately or cover tightly and store it for up to 1 week in the refrigerator or up to 3 months in the freezer. If frozen, thaw in the refrigerator before using. Beat the frosting on medium speed for a few seconds to make it creamy again. Adding a splash of heavy cream or milk after thawing or refrigerating can help thin the frosting if needed.
Tips and Techniques
- Ensure the butter is softened to room temperature for a smooth and creamy texture.
- Gradually add the confectioners’ sugar to avoid lumps in the frosting.
- Adjust the consistency by adding more sugar or cream until it reaches the desired thickness for spreading or piping.
Serving Suggestions
Use Vanilla Buttercream Frosting to frost cakes, cupcakes, cookies, or any other baked goods. Pair it with chocolate, fruit flavors, or sprinkles for endless variations.
Storage Info
Store leftover frosting in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw frozen frosting in the refrigerator before using.
FAQs about Vanilla Buttercream Frosting
Q: Can I use salted butter instead of unsalted butter? A: Yes, you can use salted butter, but be mindful of the salt content in the frosting. Adjust the added salt accordingly to balance the flavors.
Q: Can I omit the heavy cream or substitute it with another ingredient? A: You can substitute heavy cream with half-and-half or whole milk, but the texture and richness of the frosting may vary slightly. Adjust the amount of liquid to achieve the desired consistency.
Q: How can I color the frosting? A: Add gel food coloring or powdered food coloring to achieve vibrant colors. Mix in a small amount at a time until you reach the desired shade.
Vanilla Buttercream Frosting
Equipment
- Handheld or Stand Mixer
- Paddle Attachment
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 cup unsalted butter softened to room temperature (230g)
- 4 - 5 cups confectioners’ sugar see note (480-600g)
- 1/4 cup heavy cream half-and-half, or whole milk, at room temperature (60ml)
- 2 teaspoons pure vanilla extract
- salt to taste
Instructions
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet.
- Adjust if needed: You can control the consistency at this point—add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
