This vanilla buttercream frosting recipe is very simple to make and spread easily onto cakes and other baked goods. The frosting is very versatile and can be made into different frostings using it as a base. It can be flavored with any flavor you prefer by simply adding it to the buttercream.
Every baker whether beginner or professional should have a basic buttercream frosting in their recipe collection and this is my go recipe. If you don’t have one, you can adapt this recipe and adjust it to make it yours. The recipe uses few ingredients and comes together in no time. You can add different ingredients to create another frosting as well.
This recipe makes enough buttercream which is about 4 cups. It can frost 24 cupcakes or fill and frost a three-layer cake.
- Cookies and cream frosting can be made by adding 1 cup of finely crushed Oreo cookies which is about 12 cookies. check the cookies and cream for inspiration here.
- Chocolate buttercream frosting can be made with 2 tablespoons of chocolate ganache and 1/3 cup (40g) cocoa powder.
- Peanut butter frosting is made with ¼ cup (60g) of smooth peanut butter which is add to the buttercream and mixed until incorporated.
- Caramel buttercream frosting is made by adding ¼ cup of caramel to the buttercream and mixed until combined and smooth.
Ingredients needed to make the vanilla buttercream frosting
- Unsalted butter
- Powdered or icing sugar
- Pure vanilla extract
- Pinch of salt
How to make the buttercream Icing
In a medium bowl, cream butter until creamy and smooth for about a minute.
At a low speed add the powdered sugar one cup at a time until all is added to the creamed butter. After all the sugar is mixed, increase the speed of the mixer to a medium speed. Then mix for about 2 minutes, until the frosting is smooth and creamy.
Scrape the sides of the bowl, add the vanilla extract, milk, salt, and beat for additional 4 minutes or until light and creamy.
Helpful tips for a better homemade buttercream frosting
- If the frosting appears thick add a teaspoon of milk or cream to buttercream and whip to mix.
- For a pure white buttercream use Wilton’s clear vanilla extract for this recipe.
- This frosting takes color well so you can add any color of choice but a little at a time, since you can add more color but can’t remove it.
- When using sprinkles, add them immediately after frosting the cakes.
- For more fluffy frosting, you can whip the buttercream for about 5 minutes, when it appears dry, add a teaspoon of milk at a time and rewhip to the desire consistency.
If you want a crusting buttercream that is prone to melting in a warm or hot climate, then substitute half of the butter with shortening or high ratio shortening. The shortening adds stability and still maintains the silky-smooth flavor and texture. Add one tablespoon of meringue powder to the buttercream for stability.
How to Store Buttercream frosting
This homemade buttercream can be made in advance and stored. After making the buttercream, cover and put it in the refrigerator for up to 3 days. For longer storage, wrap them in a freezer-safe bag. Label with content and date and store them in the freezer for up to one month. When ready to use, bring it to room temperature and beat or cream until smooth.
Other recipes to Try
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking and decorating!!
Homemade Vanilla Buttercream Frosting
- 2 cups (450g) unsalted butter at room temperature
- 5 cups (625g) powdered sugar/ icing sugar/confectioner’s sugar
- 1 tablespoon vanilla extract
- 1 tablespoon milk or cream
- Pinch of salt
- In a medium bowl or stand mixer bowl, cream the butter until creaming or about 30 seconds. Always use paddle attachment for cream and not the whisk.
- At a low speed add the powdered sugar one cup at a time until all is added to the creamed butter. After all the sugar is mixed increase the speed of the mixer to a medium speed and mix for about 2 minutes, until the frosting is smooth and creamy.
- Scrape the sides of bowl, add the vanilla extract, milk, salt, and beat for additional 4 minutes or until light and creamy. Before using the frosting, use a rubber spatula to stir the mixture to get rid of any air bubble and get a creamy buttercream.
- Keep the buttercream covered with a damp cloth until ready to use.