Vanilla Buttercream Recipe
This vanilla buttercream recipe is made with simple ingredients and has an amazing classic vanilla flavor. It performs well for cupcakes, cakes, piping and under fondant.
Ingredients
- 1 1/2 Cups Unsalted butter, softened (340 grams)
- 1/2 Cup Salted butter (113 grams)
- 7 Cups Powdered sugar/ confectioner's sugar, sifted (745 grams)
- 1 Tablespoon Vanilla extract (15 mL)
- 2 teaspoons Heavy cream or milk (10 mL)
Instructions
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In a large mixing bowl or bowl of a stand mixer, beat softened butter on high speed for 8 minutes. Scraping bowl as needed.
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Add sifted powdered sugar, vanilla, and cream to butter. Use a spatula to hand stir ingredients together before turning on the mixer.
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After powdered sugar is incorporated into butter, mix on low speed for approximately 30 seconds, gradually moving up to high speed for 1 minute.
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Turn off mixer, scrape the mixer bowl with a spatula. Be sure to get the very bottom, sides of bowl and beater blades.
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Mix frosting again on high for 1 more minute until light and fluffy.
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Add more cream, 1 Tablespoon at a time, if needed for a thinner consistency frosting.
Recipe Notes
This is the amount I use for a 3 layer, 6" decorated cake. Store vanilla buttercream in an airtight container up to 3 days at room temperature, keep in the refrigerator for up to 2 weeks, freeze for up to 3 months. Adapted from Classic American Buttercream by Savory Sweet Life.