Description
This Vanilla Buttercream Frosting is a classic American-style frosting that is light, fluffy, and perfectly sweet. It spreads, pipes, and holds shape beautifully, making it ideal for cakes, cupcakes, and cookies. This versatile frosting recipe is easy to master and delicious on any dessert.
Ingredients
- 1 1/2 cups unsalted butter, room temperature
- 4 1/2 to 5 cups powdered sugar, sifted
- 1/4 tsp fine salt, or to taste
- 4 tsp vanilla extract
- 3–4 tbsp heavy cream or whole milk (as needed for consistency)
Instructions
- In the bowl of a stand mixer with the whisk attachment (or using a handheld mixer), beat the butter on high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Meanwhile, sift the powdered sugar. Reduce mixer speed to medium-low and add the sugar one heaping tablespoon at a time, letting it incorporate fully before adding more. Adjust sweetness to taste.
- Add fine salt and vanilla extract. Beat until fully combined.
- Add heavy cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. Beat for another minute until smooth and fluffy.
- Use immediately to frost cakes, cupcakes, or cookies, or store for later use.
Notes
- Makes enough to frost a 9-inch layer cake, 24 cupcakes, or a batch of cookies.
- Store frosted desserts covered at room temperature for up to 2 days (if below 70°F).
- Refrigerate leftover buttercream in an airtight container for up to 1 week.
- Freeze for up to 3 months in a freezer-safe bag; thaw overnight in the fridge and re-whip before using.
Nutrition
- Serving Size: 1 serving (for 24 servings)
- Calories: 198
- Sugar: 23g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
