Description
This Vanilla Buttercream Frosting recipe yields a smooth, creamy, and perfectly sweet frosting ideal for cakes, cupcakes, and other desserts. Made with cold salted butter, powdered sugar, and a touch of heavy whipping cream and vanilla extract, this classic buttercream is easy to whip up using a stand mixer and can be adjusted for the desired consistency.
Ingredients
Scale
Ingredients
- 1 cup cold salted butter
- 5 cups powdered sugar (sifted)
- 1-3 tablespoons heavy whipping cream
- 1 1/2 teaspoons clear vanilla extract
Instructions
- Whip Butter and Vanilla: Using a stand mixer fitted with the paddle attachment, whip the cold salted butter and clear vanilla extract on medium speed for 3-4 minutes until the mixture is smooth and creamy.
- Scrape Bowl Sides: Scrape the sides of the mixing bowl down to incorporate any butter stuck to the sides back into the mixture.
- Add Powdered Sugar in Parts: Add 2 cups of sifted powdered sugar to the mixture and mix until well combined. Scrape down the sides of the bowl again.
- Add Heavy Cream and More Sugar: Add 1 tablespoon of heavy whipping cream and mix thoroughly. Then add 2 more cups of powdered sugar and beat until fully integrated.
- Final Sugar Addition and Adjust Consistency: Scrape down the sides of the bowl a final time, then add the remaining 1 cup of powdered sugar and mix well. If the frosting consistency is too thick, add additional heavy whipping cream one tablespoon at a time until the desired texture is achieved.
Notes
- Use cold salted butter for better whipping and balanced flavor.
- Sifting powdered sugar helps avoid lumps in the frosting.
- Adjust heavy cream quantity to achieve desired frosting consistency.
- Frosting can be stored covered in the refrigerator for up to 3 days; bring to room temperature and re-whip before use.
- For a different flavor, replace vanilla extract with almond or other extracts as desired.
