Easy and So Delicious: Classic Vanilla Buttercream Frosting Recipe
This simple recipe makes the fluffiest no cooking frosting you can find.
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Servings: 12 servings
Calories: 332kcal
Ingredients
- 1 cup Unsalted butter ,at room temperature, cut into chunks
- 3 1/2-4 cups Confectioner's sugar- 10X sift the sugar before mixing
- ¼ cup Heavy cream ,room temperature
- ¾ tsp Kosher salt
- 2 tsp Vanilla bean paste We prefer Wild Montana Foods paste
Instructions
- Using a stand mixer fitted with a paddle attachment, beat butter on medium high speed for 1-2 minute until pale and fluffy. Scrape down the sides.
- Turn off the mixer and add in sifted confectioner's sugar, 1 cup at a time. Turn mixer on low, incorporate the sugar, turn off and add another cup, repeating until all the sugar has been incorporated. Scrape downtime sides in between mixing.
- Add in the cream, vanilla bean paste and salt. Mix on medium high, for 7 minutes, until frosting becomes light and fluffy. Seven minutes adds in plenty of air so the buttercream is light and fluffy and easy to spread.
- 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.
Notes
- Do not use a butter substitute for this recipe.
- Sift your sugar for the smoothest frosting.
- 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.
- We love Wild Montana Foods Vanilla Bean Paste.
Nutrition
Calories: 332kcal | Carbohydrates: 45.2g | Protein: 0.1g | Fat: 16.5g | Saturated Fat: 10.5g | Monounsaturated Fat: 0.5g | Cholesterol: 45.6mg | Sodium: 41.4mg | Potassium: 5.8mg | Sugar: 43.7g | Vitamin A: 35.6IU | Vitamin C: 0.1mg | Calcium: 0.3mg