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Vanilla Buttercream Frosting

Vanilla Buttercream Frosting

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This Vanilla Buttercream Frosting is creamy, smooth, and perfect for topping cakes, cupcakes, and other baked treats. It's made with simple ingredients and has a delicious vanilla flavor that everyone will love.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Handheld or Stand Mixer
  • Paddle Attachment
  • Measuring Cups
  • Measuring Spoons

Method
 

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
  2. 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.
  3. 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).
  4. 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.

Notes

For the best consistency, ensure the butter is softened to room temperature before starting. Adjust the sweetness and consistency of the frosting by adding more confectioners’ sugar or heavy cream as needed. Leftover frosting can be stored in the refrigerator for up to 1 week or frozen for up to 3 months. Thaw frozen frosting in the refrigerator and re-beat before using.
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