Vanilla Buttercream Frosting
This is the most delicious vanilla buttercream frosting, made with only 5 simple ingredients and works perfect for frosting cakes, cupcakes, and cookies.
Equipment
- Electric Stand Mixer (or Electric Hand Mixer) fitted with a Paddle Attachment
Ingredients
- 2 cups unsalted butter (1lb box/4 sticks)
- 6-7 cups powdered sugar (sifted, if lumpy)
- ¼ cup heavy whipping cream
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
- Start with making sure the butter is softened at room temperature. This is very important that the butter is not too warm and not too cold.
- Put the softened butter and salt into a stand mixer with a paddle attachment. Whip it up on medium speed for around 2-3 minutes. The butter should be nice and whipped looking fluffy and lighter in color.
- Next scrape the butter down the sides of the bowl. Add in the powdered sugar starting with 4 cups mixing on low speed continuously. Scrape down the sides of the bowl. Put the mixer on the lowest speed setting and slowly add in the heavy whipping cream. Continue adding in the remaining powdered sugar slowly one cup at a time, scraping the bowl as needed.
- Once all of the powdered sugar has been added, add in the vanilla extract and up the speed back to medium. After 30 seconds or so, increase the speed to high and let it whip for at least one minute.
- Continue to mix the finished buttercream for an extra few minutes, which will help reduce the air bubbles and make the frosting super smooth. You can also hand mix the frosting with a sturdy silicone spatula smooshing the frosting from side to side against the bowl and this will also help to reduce air bubbles.At this point if the buttercream frosting is too thick, add a little more heavy whipping cream 1 tablespoon at time. If frosting is too thin, add in more powdered sugar ¼ cup at a time, all while mixing well - until desired consistency is achieved.
- Enjoy!
Video
Notes
I use the exact measurements in this recipe, but on occassion I will need to add a little more cream to thin or a little more powdered sugar to thicken, depending on the temperature/humidity - which will directly affect the consistency of the frosting. This is why I note 6-7 cups of powdered sugar in the recipe. Sometimes I use more, sometimes I use less. It really just depends on the consistency you are aiming for.
Please refer to the article above for additional tips on mastering this buttercream recipe and to find the answers to FAQs.
Tried this recipe?Let us know how it was!
