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Light and fluffy vanilla buttercream frosting is sweet and irresistible with a rich, buttery undertone that’ll make you want to eat a bowl of it plain with just a spoon!
Can I be honest with you? I could eat the entire bowl of this vanilla buttercream frosting with just a spoon. It’s seriously that good. The richness of the butter and cream makes it extra-creamy and smooth, and the perfect topping to any cake or batch of cupcakes. If you don’t eat it all by itself first.
Plus, with how easy it is to mix up with just a handful of basic ingredients, you’ll never feel the need to get store-bought frosting again. There’s just something fresh and better about the homemade kind, anyway. If you have a loved one’s birthday coming up or any other celebration, I’d highly recommend whipping up a bowl of this vanilla buttercream frosting!
Table of Contents
Why You’ll Love This Recipe
- It comes together quickly and easily with the use of your stand or electric mixer. You won’t ever want to buy frosting from the store again.
- Soft and creamy vanilla buttercream frosting is so simple to make, takes less than 15 minutes, and tastes impeccable on all your favorite cakes!
- Its pale, creamy color is the perfect canvas for adding sprinkles and other decorations.
Recipe Ingredients
- Butter – room temperature
- Heavy cream
- Vanilla
- Powdered sugar
See the recipe card below for full information on ingredients and quantities.
How to Make Vanilla Buttercream Frosting
Step 1: Cream butter, and then add the rest of the ingredients.
Step 2: Whisk until combined.
Step 3: Place in an icing bag and pipe on the cupcakes.
Step 4: Decorate with sprinkles!
Recipe FAQs
A little softening is unavoidable if you’re serving cakes or cupcakes in the heat of a toasty summer day outside, but not to the point where it will be sliding off your baked goods and making a huge mess. As a precaution, I’d recommend keeping the cupcakes or cake stored in a fridge or cooler until you’re ready to serve it! It’ll taste fresher this way, too.
You can make vanilla buttercream frosting up to 3 to 4 days ahead of time before you need to ice a cake or cupcake.
Store buttercream frosting in the fridge in an airtight container up to 3 to 4 days ahead of when you’ll need to use it. Before you frost your cake, allow it to come to room temperature and mix it with a whisk to soften it.
Expert Tips
- You can leave a cake or cupcakes dressed with buttercream frosting at room temperature covered overnight, but if you want to keep it fresh longer, cover and store in the fridge for 2 to 3 days.
- If storing the frosting in the fridge allow it to come to room temperature and mix it with a whisk to soften before using.
- If the frosting is too thin, add more powdered sugar until it thickens.
More Cupcake Recipes to Consider
Cupcakes
Chocolate Cupcakes
Frosting Recipes
Peanut Butter Frosting
Dessert Recipes
Red Velvet Cupcakes
Cupcakes
Birthday Cupcakes
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Light and Fluffy Vanilla Buttercream Frosting
Ingredients
- 1/2 cup butter, room temperature
- 3 to 4 tablespoons heavy cream
- 1 tablespoon vanilla
- 2.5 to 3 cups powdered sugar
Instructions
- Add the butter and cream to the bowl of your stand mixer. Mix on medium speed with the whisk attachment until the butter and cream combine.
- Increase the speed to high, and mix for 3 to 5 minutes until the mixture is light and fluffy, stopping to scrape down the sides a time or two.
- Add the vanilla and 2.5 cups of the powdered sugar. Mix on low until combined, and then increase speed to medium and whip for 1 to 2 minutes.
- The consistency of the icing is important if you are going to pile it high on a cupcake. It should be a medium consistency. If you mix the batch of icing with a metal teaspoon (the kind you use for dinner) it should stand up straight in the middle of the bowl when it is in the icing. So, you should be able to stir it with a spoon by hand but it should also be sturdy enough to hold the spoon up. If the icing is too thick, add a little cream. If it needs to be a little thicker, add a 1/4 cup of powdered sugar and whip to combine until it’s sturdy enough.
- Place in an icing bag and pipe on the cupcakes with tip 2A.
Notes
- This makes enough for 10 to 12 heavily frosted bakery-style cupcakes.
- You can make this frosting even more special by using homemade butter.
- Vanilla buttercream frosting is an adaptable base. It can be easily customized by adding different flavors such as chocolate.
- This frosting has a smooth, creamy consistency perfect for piping. This makes it ideal for decorating cakes, cupcakes, and other baked goods.
shall i double the recipe for my 2 layer choc cake? Or what do you suggest please? thanks! the recipe looks wonderful! Thanks
Yes, I’d double it if you are going to use it in the layers!
Would it be good if I was to add food coloring ?
Yep, it works great! Enjoy!
I know my niece and nephew would love these. Kids and their sweet tooth!
I’m in the kid category on that sweet tooth thing though, you too?
Absolutely mouth-watering photo!
Your cupcakes look soooooooooooo delicious
This is stunning! I want to lick my screen. 🙂
How funny I was just thinking the other day that I needed to call you to see you make your frosting so yummy and beautiful!!! Thanks you must have read my mind!!! Hope all is well with the Giffiths’s love ya and I love this blog- you are amazing!