Perfect Vanilla Buttercream
This Vanilla Buttercream is creamy, light, and fluffy, and best of all it's not overly sweet. It's the perfect frosting for cupcakes, cakes.
Ingredients
- 1.5 cups Unsalted Butter room temperature
- 1.5 cup confectioners' sugar see notes
- 2 tablespoon Heavy Cream see notes
- 2 teaspoon vanilla extract
- pinch of salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter on medium speed until smooth and creamy. It should change from a yellow to a pale yellow.
- Gradually add the powdered sugar, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed to ensure all ingredients are well combined.
- Add the vanilla extract and heavy cream to the butter mixture, then increase to medium-high speed. Beat until the frosting is light and fluffy, about 4-5 minutes.
- If the frosting is too thick, add additional heavy cream, 1 tablespoon at a time, until it reaches the desired consistency. If it's too thin, add more powdered sugar, 1 tablespoon at a time.
- Once the frosting is smooth and fluffy, it's ready to use!
Notes
Storage:
Store any leftover Vanilla Buttercream in an airtight container on the counter for up to 2 days. It can also be frozen for up to 6 months and refrigerated for up to 1 week.
Powdered Sugar:
Sift if the powdered sugar is lumpy, recommended if piping.
Heavy Cream:
Heavy cream is recommended. The less fat in the milk the thinner the buttercream will be. I would recommend half and half if you don't have heavy cream. Using milk will can cause a grainy buttercream that separates.
Nutrition
Calories: 1867kcalCarbohydrates: 104gProtein: 2gFat: 164gSaturated Fat: 104gPolyunsaturated Fat: 6gMonounsaturated Fat: 42gTrans Fat: 6gCholesterol: 438mgSodium: 29mgPotassium: 72mgSugar: 102gVitamin A: 5114IUVitamin C: 0.1mgCalcium: 60mgIron: 0.1mg
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