Vanilla Buttercream Frosting

Wavy texture showing the lightness of whipped buttercream.

5 from 1 vote

Vanilla buttercream frosting is soft, sweet, and takes just five minutes to make. You only need 4 ingredients to whip up this creamy classic!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: vanilla, vanilla buttercream frosting

Servings: cupcakes

Author: Lindsey Farr

Ingredients

1 ½ cups unsalted butter softened
6 ¼ cups powdered sugar sifted if lumpy
2 teaspoons vanilla extract
⅓ cup heavy cream cold

Instructions

In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter until smooth and lightened slightly on medium-high speed.
Reduce the mixer speed to low and add the powdered sugar ½ cup at a time, allowing it to mix in completely before adding the next batch.
Once all the sugar has been incorporated add the vanilla and mix on medium speed until light and smooth.
Switch to the whisk attachment and add cream while mixing on medium-low speed. Then, increase the speed to high and whisk until light, fluffy, and white.

Notes

Yield – Enough buttercream for 24 cupcakes, or a 2, layer 9-inch round cake

Technique – Add the powdered sugar slowly, allowing it to be incorporated before adding more. This will make a lighter, fluffier buttercream and will take less time.

Presentation – For a smoother finish in a layered cake, switch back to the paddle attachment and beat for 2-3 minutes. This will remove any air bubbles and give a smooth finish to the cake.

Variations– Instead of the heavy cream, you can use lemon juice, orange juice, or fruit purees. You can buy pre-made purees or make your own like I did with these raspberry cupcakes.

Storage –Store the vanilla buttercream frosting in an airtight container in the refrigerator for 1 month or frozen for 3 months.

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