This simple and delicious vanilla buttercream is perfect for frosting cakes and cupcakes.
- Prep Time 5 minutes
- Total Time 5 minutes
- Servings 1 Batch
- Calories 3583kcal
- Author John Kanell
INGREDIENTS
- 1 tbsp vanilla 15mL
- 1 lb confectioner’s sugar 454g
- 1 cup unsalted butter 225g, room temperature
- 3 tbsp heavy whipping cream45mL
- 1/2 tsp salt
Instructions
- Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.
- Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.
- Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.
Video
https://youtube.com/watch?v=FYLwsxGkmhs%3F
Notes
- Sift your powdered sugar to avoid clogging piping tips.
- Scrape the bowl down; to help ensure even consistency throughout.
- You can use almost anything to flavor buttercream, fruit juice, coffee, orange blossom or rose water, melted chocolate, or Oreos!
- If your buttercream has been sitting for a while or was chilled and brought back to room temperature it’s always a good idea to give it a quick whip to restore it’s consistency.
- If you’re looking for a very spreadable and very smooth icing, you can add the full amount of cream in (and maybe even a bit more).
Nutrition
- Serving: 1batch
- Calories: 3583kcal
- Carbohydrates: 455g
- Protein: 2g
- Fat: 200g
- Saturated Fat: 126g
- Cholesterol: 549mg
- Sodium: 52mg
- Potassium: 54mg
- Sugar: 445g
- Vitamin A: 6335IU
- Calcium: 84mg
- Iron: 0.3mg*Nutrition Disclaimer
FREQUENTLY ASKED QUESTIONS
WHAT’S THE BEST BUTTER TO USE?
- For a whiter buttercream it’s really important to use a pale butter. Almost every recipe will call for using unsalted butter but then have you add salt back in. This is done because various brands of butter have different amounts of salt in their product.
- Using unsalted butter helps to ensure a consistent result. You can however use salted butter, omit additional salt and have a delicious frosting.
- The most important thing to do when whipping up a batch of buttercream is that it’s room temperature!
HOW CAN YOU MAKE COLD BUTTER ROOM TEMPERATURE?
If you need to warm some cold butter up just slice it into some smaller pieces and microwave them on a plate at 50% power for 10 second bursts. Flip them after each burst and they’re be nice and room temperature in no time!
IS BUTTERCREAM OR WHIPPED FROSTING BETTER?
The main difference between buttercream and whipped frosting is butter. Whipped frosting does not contain butter and is a lighter and fluffier icing. Buttercream contains a good amount of butter and has more of a rich flavor; so you be the judge! 🙂
WILL THIS RECIPE MELT AT ROOM TEMPERATURE?
When buttercream is left out at room temperature, it will form sort of a crust on the outer layer while the inside will stay fairly smooth. If it is very warm or humid, the buttercream can loose structure. This will affect decorations you’ve pipes and may even destabilize layer cakes, causing them to sag or collapse.
HOW LONG CAN YOU LEAVE IT OUT?
You can leave out buttercream frosting for overnight if covered. If the buttercream contains cream cheese, then it should always be refrigerated for it to remain safe to eat. Buttercream that contains dairy will spoil more quickly so should be refrigerated after a few hours.
HOW DO I THIN IT OUT?
If you want to thin out buttercream frosting, you’ll want to add in some extra cream or milk. I recommend mixing in a tablespoon at a time until the desired consistency is reached.
