Description
This classic Vanilla Buttercream Frosting is rich, creamy, and perfectly sweetened, making it the ideal topping for cupcakes, cakes, and other baked treats. Made with unsalted butter, powdered sugar, vanilla extract, and a touch of heavy cream for the perfect fluffy texture, this frosting whips up quickly and smoothly in a stand mixer.
Ingredients
Scale
Buttercream Frosting
- 1 1/2 cups Unsalted Butter (room temperature)
- 4 1/2 to 5 cups powdered sugar (or added to taste)
- 1/4 tsp fine salt (or to taste)
- 4 tsp vanilla extract
- 3-4 Tbsp heavy cream or whole milk (added to desired consistency)
Instructions
- Beat the Butter: In the bowl of a stand mixer fitted with the whisk attachment (or handheld electric mixer), beat the room temperature butter on high speed for 5 minutes or until it lightens in color and becomes fluffy, scraping down the bowl as needed.
- Sift the Powdered Sugar: Sift 4 1/2 to 5 cups of powdered sugar. Reduce the mixer to medium-low speed and add the powdered sugar gradually, one heaping tablespoon at a time, allowing it to incorporate fully with each addition. Continue adding powdered sugar to your preferred sweetness level, beating well and scraping down the sides of the bowl as necessary.
- Mix In Salt and Vanilla: Add 1/4 teaspoon of fine salt or to taste, followed by 4 teaspoons of vanilla extract. Beat the mixture until everything is thoroughly combined and smooth.
- Thin with Heavy Cream: Add 3 tablespoons of heavy cream or whole milk, one tablespoon at a time, until the frosting reaches your desired consistency. Beat for an additional minute until the frosting is light, fluffy, and well combined.
Notes
- For a sweeter frosting, add up to 5 cups of powdered sugar.
- Use room temperature butter to ensure smooth whipping and avoid lumps.
- Adjust the amount of heavy cream or milk to achieve your preferred frosting thickness.
- Vanilla extract can be substituted with almond or other flavored extracts for variation.
- Store leftover frosting covered in the refrigerator for up to 1 week; bring to room temperature and re-whip before using.
