Description
This silky and smooth Vanilla Buttercream Frosting is the perfect sweet and creamy topping for cakes, cupcakes, and cookies. Made with softened unsalted butter, confectioners’ sugar, heavy cream, and pure vanilla extract, this frosting is easy to whip up in just a few minutes using a mixer. Its consistency can be easily adjusted to be spreadable or pipeable, making it versatile for all your dessert decorating needs.
Ingredients
Scale
Buttercream Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 – 5 cups (480-600g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- Salt, to taste (about 1/8 teaspoon)
Instructions
- Beat the Butter: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. This step ensures a light and fluffy base for the frosting.
- Add Sugar and Liquids: Incorporate 4 and 1/2 cups of confectioners’ sugar, the heavy cream, and vanilla extract into the butter. Beat on low speed for 30 seconds to combine, then increase to medium-high speed and continue beating for 2 full minutes to achieve a smooth and fluffy texture.
- Season to Taste: Taste the frosting and add a pinch of salt if it tastes too sweet, typically about 1/8 teaspoon. Mix briefly to incorporate the salt evenly.
- Adjust Consistency: To modify the frosting’s thickness, add up to 1/2 cup more confectioners’ sugar if it’s too thin, or add additional heavy cream one tablespoon at a time if it’s too thick. Beat after each addition and taste until you reach the desired consistency.
- Store or Use: Use the frosting immediately to top your baked goods. Alternatively, cover tightly and store in the refrigerator for up to one week or freeze for up to three months. Before using refrigerated or frozen frosting, let it come to room temperature and beat again on medium speed for a few seconds. Adding a splash of heavy cream or milk can help restore the creamy texture if needed.
Notes
- For best results, ensure butter and cream are at room temperature before starting.
- The amount of confectioners’ sugar affects sweetness and thickness, so adjust according to preference.
- Salt balances out the sweetness; add gradually to avoid oversalting.
- If freezing, thaw frosting in the refrigerator overnight before re-whipping.
- This frosting is ideal for spreading or piping on cakes and cupcakes.
