Make the ultimate, creamy vanilla buttercream frosting that holds its shape perfectly for piping cakes and cupcakes. This recipe delivers bakery-style results using simple ingredients.
Author:jesscarter
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:About 3 cups1x
Category:Dessert Topping
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened to room temperature
4 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 to 5 tablespoons heavy cream or milk
Instructions
Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until it is completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until just combined after each addition.
Add the vanilla extract and salt. Increase the mixer speed to medium-high and beat for 3 minutes until the mixture is light and fluffy. Scrape down the bowl again.
Add 3 tablespoons of heavy cream or milk. Beat on medium-high speed for another 2 to 3 minutes until the frosting is smooth and reaches your desired consistency. If the frosting seems too stiff for spreading or piping, add the remaining cream, one teaspoon at a time, until you achieve a smooth buttercream consistency.
If you need a stiffer frosting for intricate piping, beat for an extra minute or two on medium-high speed to incorporate more air.
Use immediately to frost cakes, cupcakes, or cookies.
Notes
For the smoothest texture, ensure your butter is truly room temperature, not melted.
Sifting the powdered sugar prevents lumps and helps achieve a no-fail, smooth buttercream.
If the frosting seems too soft after mixing, chill it for 15 minutes before using it for piping consistency frosting.
This recipe is the best vanilla icing recipe for a classic American buttercream base.