Vanilla Buttercream Frosting

5 stars (1 rating)

Vanilla Buttercream Frosting

A staple in a baker's kitchen, this vanilla buttercream frosting is rich, creamy, and super simple to pull together. It's pipes wonderfully onto cakes, cupcakes, and even cookies—the perfect finish to a dessert!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: vanilla buttercream, vanilla buttercream frosting, vanilla buttercream frosting recipe

Servings: cups

Calories: 1587kcal

Ingredients

1 cup unsalted butter softened to room temperature
4 1/2 cups powdered sugar
1 Tablespoon vanilla extract
1/8 teaspoon kosher salt to taste
1/4 cup heavy cream room temperature

Instructions

With a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the powdered sugar, heavy cream, and vanilla extract. Beat on low speed for 10-15 seconds, then increase to medium-high speed and beat for 1 minute. Scrape down the sides and bottom, then beat for 1 minute. Taste. Add a pinch of salt if the frosting is too sweet. (I typically add about 1/8 teaspoon).
Adjust the consistency: While this buttercream is perfect as it, you can control the consistency—add up to 1/2 cup more powdered sugar if the frosting is too thin or more heavy cream if too thick, 1 Tablespoon at a time. (I usually leave the consistency as is for frosting cakes, but add 1/4-1/2 additional powdered sugar when I'm piping on a cake or cupcakes).
Use immediately or cover tightly and store in the refrigerator for up to 5 days.

Notes

Make Ahead Instructions: The buttercream can be covered tightly and stored in the refrigerator for up to 5 days. Let the buttercream sit at room temperature for 10 minutes, beat together and add a splash of heavy cream, if needed.
Freezing Instructions: The buttercream can be covered tightly and stored in the freezer for up to 3 months. Thaw overnight in the refrigerator, then let it sit at room temperature for 10 minutes then beat together and add a splash of heavy cream, if needed.
Butter: It's important to use room temperature butter for the best results. If using salted butter, omit the salt listed in the recipe.
Heavy Cream: For the best consistency, use heavy cream. You can use half-and-half or whole milk, though the lower fat will result in a less creamy consistency.
Quantity: This recipe makes enough to frost 14-16 cupcakes or a thin layer on a 9x13-inch sheet cake.

Nutrition