YIELD: 5 CUPS

Best Vanilla Buttercream Frosting

This Vanilla Buttercream Frosting recipe is so versatile, you
can use it for just about anything. Made with just a handful
of ingredients, this frosting comes together in a snap.

PREP TIME TOTAL TIME

15 minutes 15 minutes

Ingredients
1 ½ cups (340 g) unsalted butter, softened SEE NOTE 1
5 ½ cups (660 g) confectioners’ sugar, sifted
1 tablespoon vanilla extract
¼ teaspoon salt
6 tablespoons heavy cream, room temperature

Instructions
1. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl
with a handheld electric mixer, beat the butter on medium-high speed until creamy and
pale in color, about 5 minutes.
2. Add half the confectioners' sugar and beat on low speed just until the sugar has fully
moistened, then turn the speed up to medium-high and beat until well incorporated,
about 3-5 minutes.
3. Add the remaining confectioners' sugar and beat on low speed just until the sugar has
fully moistened, then turn the speed up to medium-high and beat until well incorporated,
about 3-5 minutes.
4. Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of
the heavy cream. Turn the mixer up to medium-high and beat until the cream is well
incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and
bottom of the bowl then continue mixing.)
5. Check the consistency of the frosting and add more cream, ½ tablespoon at a time, if
needed. The frosting should be soft and spreadable but not so loose that it doesn't hold
its shape.
Notes
1. The butter must be properly softened. It should be soft enough to bend but not so soft
that it looks oily.
2. Makes enough to frost 24 cupcakes or a double layer cake. Halve the recipe to make
enough for 12 cupcakes or a single layer cake.
3. If you wish to color the frosting, I suggest using gel food coloring. Add the desired
amount during step 4.

Make ahead tip

1. Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You
must let the buttercream come to room temperature by setting it out on the counter for a
couple hours, then beat it with an electric mixer if needed.
2. Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator
overnight to thaw. Let stand at room temperature to soften before use.

Nutrition Information:
YIELD: 24
SERVING SIZE: 2 tablespoons

Amount Per Serving:

CALORIES: 214 TOTAL FAT: 13g SATURATED FAT: 8g
TRANS FAT: 0g UNSATURATED FAT: 4g CHOLESTEROL: 35mg SODIUM: 25mg

CARBOHYDRATES: 25g FIBER: 0g SUGAR: 25g PROTEIN: 0g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients
have different nutritional information, the values shown are just an estimate.

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© Jen Sobjack
CUISINE:
American /
CATEGORY: Frostings

https://www.bakedbyanintrovert.com/basic-vanilla-buttercream-frosting/

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