Vanilla Buttercream Frosting
This super easy American style Vanilla Buttercream Frosting is made with just a few simple ingredients and is not cloyingly sweet! It is the perfect white frosting for your cupcakes and cakes, and is good enough to eat straight from the bowl (no judgements!).
Servings: 12
Equipment
Ingredients
- 12 oz unsalted butter 3 sticks, 340 g, room temperature
- 1 ½ cup powdered sugar 150 g, sifted
- 6 tablespoon heavy whipping cream
- 1 ½ teaspoon pure vanilla extract
- A big pinch of salt
Instructions
- Add butter, cream, vanilla extract and salt to the stand mixer bowl.
- Sift powdered sugar into the bowl.
- Stir to incorporate all of the ingredients, then increase the mixer speed gradually to high and beat until the frosting is white and fluffy, about 5 - 15 minutes.
Notes
- Let the butter come to room temperature before making buttercream. About 30 minutes to an hour will soften it enough without being too soft.
- Buttercream can be stored in the refrigerator. Thaw at room temperature for 30 minutes to an hour and re-whip until fluffy before using.
- This recipe makes about 3 ¼ cups of buttercream, enough to generously frost 12 cupcakes or a 2-layer 6” cake, and also lightly cover a 2-layer 8” cake with a thin layer of frosting on the side.
- To fully frost a regular size (8” and up) 2-layer cake, you’ll want about 4 - 5 cups of frosting. You’ll want to modify the recipe to:
- 16 oz unsalted butter (452 g)
- 2 cup powdered sugar (200 g)
- 8 tablespoon heavy whipping cream (½ cup)
- 2 teaspoon pure vanilla extract
- A big pinch of salt
Nutrition
Serving: 49g | Calories: 279kcal
