The Best Vanilla Buttercream Frosting
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature (see note)
- 1 teaspoon pure vanilla extract (see note)
- 4 cups (456 g) powdered sugar (see note)
- 2 to 4 tablespoons heavy cream or whole milk
Instructions
- In a large bowl using a handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
- Add the powdered sugar 1/2 cup at a time mixing on low speed until each addition has been fully combined. Scrape down the sides of the bowl as needed.
- Increase the mixer speed to medium/medium-high. Add the heavy cream or milk. Start with the lesser amount and add more as needed until the desired consistency is reached.
- Continue mixing the frosting for 3 to 4 minutes until it is light in color and super creamy and fluffy. If adding food coloring, add it at the end and mix until well-combined.
- Use a large silicone spatula or flat spoon to fold and press out air bubbles, if desired before spreading or piping.
Notes
Extract: Use clear vanilla extract in place of the pure vanilla extract if you want the frosting more white and less creamy colored.
Butter: It's important to beat the butter by itself in the first step until it is light and fluffy. The butter should be at cool room temperature - soft enough that a finger pressed in the middle will leave a small indent but not so soft that your finger can slide all the way through easily. Butter that is too soft or has melted spots can result in a greasy- or curdled-texture.
Powdered Sugar: If the powdered sugar you are using is excessively clumpy, sift the measured amount of powdered sugar into a bowl before using in the recipe.
Frosting Amount: A lot depends on how the frosting is being used and how thickly it is being applied. This recipe makes enough to lightly cover an 8-inch layer cake or frost 12 cupcakes (maybe a few more if the frosting isn't piped on the cupcakes). Double or triple as needed.
Cream Cheese-Style Frosting: To make a cream cheese frosting, sub in 4 to 6 ounces softened cream cheese in place of one stick of butter (1/2 cup).