Easy and So Delicious: Classic Vanilla Buttercream Frosting Recipe
This simple & scrumptious 5 ingredient recipe will be your new “Go To” cake frosting.
Why this Recipe Works:
- Butter, confectioner’s sugar, vanilla bean paste or extract and a little cream are all you need for a super simple fluffy frosting. I add a pinch of salt to boost all the flavors.
- No special equipment is needed. All you need is an electric mixer.
- Room Temperature Ingredients are a must for ultra fluffy frosting. Make certain to take your butter out a few hours before mixing. Otherwise the frosting will not bind properly and look curdled.
- No cooking. Just beat the butter until fluffy and pale and slowly add in the sugar (on low), cream and vanilla. Add the salt at the end.
- You can make this ahead of time. Place the frosting in an airtight container ( I prefer glass) and chill until needed. Let rest at room temperature for about 30 minutes before spreading or it can tear your cake.
This makes enough frosting for a 9″ x 12″ cake.
One dozen cupcakes
Or
A 2 layer cake.
Easy and So Delicious: Classic Vanilla Buttercream Frosting Recipe
Course: DessertCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
30
minutesCooking time
0
minutesCalories
170
kcalThis simple recipe makes the fluffiest no cooking frosting you can find.
Ingredients
1 cup 1 Unsalted butter, at room temperature, cut into chunks
3 1/2-4 cups 3 1/2-4 Confectioner’s sugar- 10X
1/4 cup 1/4 Heavy cream, room temperature
1/4 tsp 1/4 Kosher salt
2 tsp 2 Vanilla paste or extract
Directions
- Using a stand mixer fitted with a paddle attachment, beat butter on medium high speed for 1 minute until pale and fluffy. Scrape down the sides.
- Turn off the mixer and add in sugar, 1 cup at a time. Turn mixer on low, incorporate sugar, turn off and add another cup, repeating until all the sugar has been incorporated.
- Add in the cream, vanilla and salt. Mix on medium high until frosting becomes light and fluffy.
- If the frosting is too stiff, add in more cream, one TBSP at a time. If it is too loose, add in more sugar.
- Spread on a completely cooled cake with an offset knife for best results.
Recipe Video
Notes
- Do not use a butter substitute for this recipe.
- Sift your sugar if it has a lot of clumps.
- You can chill your frosted cake up to 48 hours before serving. Let the cake come to room temperature before slicing or the frosting will be a bit gritty and stiff.
- This makes enough frosting to ice a 9″ x 12″ cake, one dozen cupcakes or a two layer round cake.
6 oz jars of my vanilla bean paste prepared especially for my commercial clients.
Madagascar Bourbon Grade A vanilla bean pods curing in 20 pounds of organic sugar.
