Description
This Perfect Vanilla 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.
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)
- Pinch of salt (optional)
Instructions
- 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 and salt. 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.
Notes
- Storing this frosting: This frosting can be kept at room temperature if serving within 24 hours and it’s not too hot. It can be made ahead of time and kept refrigerated for 7 days. Frosting must come back to room temperature before piping, and I suggest to rewhip it.
- Freezing this frosting: This frosting can also be frozen in an airtight bag, be sure to squeeze all the extra air of out the bag. Thaw to room temperature and I suggest to rewhip prior to piping
- Coloring this frosting: If you are coloring this frosting, I suggest using gel colors for the best color variation.
- Flavor variations: This can be made with virtually any type of extract including: almond, lemon, peppermint, mint, coconut etc. You can also add some fresh fruit zest such as lemon, orange or lime.
- How much does this frosting make? This makes enough to frost 24 cupcakes. For 12 cupcakes or a 9×13 cake, you can halve the recipe. For a layer cake, I suggest reviewing taking a look at my vanilla layer cake.
- If your frosting is too sift: Add additional heavy cream 1-2 teaspoons at a time until desired consistency is reached. Also I recommend continuing to beat the frosting.
- If your frosting is too thin: Add an additional 1/2 cup powdered sugar at a time and continue to beat the frosting until desired consistency is reached.
Nutrition Information:
1/2 cup
540
65.4g
6.1mg
31.3g
19.5g
66.7g
0
0
83.2mg
- Category: Frosting
- Method: Stand Mixer
- Cuisine: American
Keywords: Vanilla Frosting, Vanilla Buttercream
