Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A small jar of piped vanilla frosting with a teal napkin and piping bag next to it

Easy Vanilla Buttercream Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1/2 cups
  • Category: Frosting
  • Method: Stand Mixer
  • Cuisine: American

Description

Every cupcake decorator needs a versatile Vanilla Frosting recipe! This is my go-to, never-fail basic vanilla buttercream. It’s an easy buttercream frosting recipe made with just 4 ingredients that’s ready in minutes, perfect for piping and decorating.

Ingredients

  • 1 1/2 cup (339 g) (3 sticks) unsalted butter, cold.
  • 5 cups (650 g) powdered sugar
  • 2 1/2 teaspoons (12 ml) pure vanilla extract
  • 2 tablespoons (30ml) heavy whipping cream (or milk)

Instructions

  1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, and beating until the butter look light in color.
  2. Add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
  3. Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
  4. Add the last 1 cup of powdered sugar along with the heavy whipping cream. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Fill a piping bag with a tip and some buttercream to decorate. 

Equipment

(affiliate link)

Notes

  • Store frosting in an airtight container. This frosting can be stored at room temperature if served within 24 hours. Otherwise, refrigerate until you’re ready to use it.
  • This frosting can be made ahead of time and kept refrigerated for 7 days. Store it in an airtight container. Bring the frosting back to room temperature and re-whip the frosting before use.
  • To freeze buttercream, seal in an airtight container or bag for up to one month. Thaw to room temperature and rewhip before using. 
  • Flavor with different extracts or zest of lemon, orange, or lime.
  • This makes enough to frost 24 cupcakes

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 540
  • Sugar: 65.4g
  • Sodium: 6mg
  • Fat: 31.3g
  • Saturated Fat: 19.5g
  • Carbohydrates: 66g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 83.2mg

Find it online: https://beyondfrosting.com/how-to-decorate-the-perfect-cupcake/