This Vanilla Buttercream Frosting Recipe recipe is very versatile. It’s a basic vanilla buttercream using butter and powdered sugar. This is the perfect frosting for piping cupcakes and cake decorating.
- 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)
- Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter look light in color.
- 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.
- 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.
- Add last 1 cup 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.
- This frosting can be kept at room temperature if serving within 24 hours and it’s not too hot. I
- t can be made ahead of time and kept refrigerated for 7 days. Frosting must come back to room temperature before piping, and suggest to rewhip.
- This frosting can also be frozen, but once thawed, I suggest to rewhip.
- If you are coloring this frosting, I suggest to try using a clear vanilla extract to keep the frosting a pure white
- Flavor with different extract or zest of lemon, orange or lime
- This makes enough to frost 24 cupcakes
- Category: Frosting
- Method: Stand Mixer
- Cuisine: American
Keywords: Vanilla Frosting, Vanilla Buttercream, Best Vanilla Buttercream Frosting, How to Make Vanilla Frosting