Vanilla buttercream frosting is a classic, creamy topping made from a simple blend of butter, powdered sugar, vanilla extract, and often a splash of milk or cream to adjust the consistency. It’s smooth, rich, and sweet with a delicate vanilla flavor that pairs perfectly with cakes, cupcakes, or cookies. The butter gives it a luscious texture, while the vanilla adds a warm, aromatic note. It’s versatile – easy to spread or pipe – and can be customized with colors or additional flavors
Ingredients:
1 – Cup (equivalent to 2 sticks or 226 grams) of unsalted butter, softened to room temperature
4 – Cups (480g) powdered sugar (confectioners’ sugar), sifted
2–3 Tablespoons (30–45ml) heavy cream, half-and-half, or whole milk
2 – Teaspoons pure vanilla extract
A Small pinch of salt (optional, to help balance the sweetness)
Method :
Cream the butter: Using a large mixing bowl or a stand mixer with a paddle attachment, beat the softened butter on medium speed for approximately 2–3 minutes until it becomes creamy and smooth.
Add powdered sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once fully combined, turn the speed up to medium and continue beating for 2 minutes.
Incorporate the liquid and vanilla: Add 2 tablespoons of heavy cream (or milk) along with the vanilla extract. Mix on medium speed for another 2–3 minutes until the frosting becomes light and fluffy. If the frosting is too thick, mix in an extra tablespoon of cream or milk. If the mixture is too thin, slowly incorporate more powdered sugar until it thickens to the consistency you want.
Adjust consistency: For a stiffer frosting (great for piping), add a little more powdered sugar. For a smoother, more spreadable frosting, mix in a little extra cream or milk.
Use right away: Apply the frosting by spreading or piping it onto your baked treats. If you’re not using it immediately, cover and store it at room temperature for up to 2 days or in the refrigerator for up to 1 week. Before using, allow it to reach room temperature and re-whip it to bring back its smooth and fluffy texture.
FAQ :
1 – Can I use salted butter?
Yes, but omit the pinch of salt. Salted butter can make the frosting taste too salty if you add extra salt.
Can I prepare this frosting in advance?
2 – Absolutely! Keep it in an airtight container in the refrigerator for up to 1 week, or freeze it for up to 3 months. Before using, allow it to reach room temperature and re-whip it to restore its smooth consistency.
3 – Why is my buttercream grainy?
This usually happens if the powdered sugar isn’t sifted. Make sure to sift the powdered sugar to achieve a perfectly smooth texture.
4 – Can I flavor this buttercream differently?
Definitely! Swap out the vanilla extract for other flavors such as almond, lemon, or mint. You can also mix in cocoa powder to create chocolate buttercream or blend in fruit purees for a fruity variation.
5 – How do I fix runny buttercream?
If the buttercream is too thin, gradually add more powdered sugar, 1/4 cup at a time, until it thickens to your preferred consistency.
6 – Can I use this frosting in warm weather?
Buttercream can soften in warm temperatures. If you’re working in a hot environment, use a bit less cream/milk and consider chilling the frosting briefly before piping.
7 – Is there a dairy-free alternative?
Yes! Substitute the butter with vegan butter (like Earth Balance) and use a non-dairy milk (like almond or oat milk) instead of heavy cream.
8 – How much frosting does this recipe make?
This recipe yields enough frosting to cover 12 cupcakes or a 9×13-inch sheet cake. If you’re making a layered cake, consider doubling the recipe to ensure you have enough frosting.