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.
In a large mixing bowl or bowl of a stand mixer, beat softened butter on high speed for 8 minutes. Scraping bowl as needed.
Add sifted powdered sugar, vanilla, and cream to butter. Use a spatula to hand stir ingredients together before turning on the mixer.
After powdered sugar is incorporated into butter, mix on low speed for approximately 30 seconds, gradually moving up to high speed for 1 minute.
Turn off mixer, scrape the mixer bowl with a spatula. Be sure to get the very bottom, sides of bowl and beater blades.
Mix frosting again on high for 1 more minute until light and fluffy.
Add more cream, 1 Tablespoon at a time, if needed for a thinner consistency frosting.
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.