Vanilla buttercream frosting is an easy, delicious, and versatile buttercream for cakes and cupcakes! Only 5 ingredients and 10 minutes to make!
Equipment
Stand mixer or electric hand mixer whisk or paddle attachment based on personal preference
Ingredients
2cupsunsalted butterroom temperature
6cupspowdered sugarminimum 4 cups/maximum 7 cups - adjust to your taste
1tbspvanilla extract or vanilla bean paste
½tspsalt
¼cupheavy cream
Instructions
Add room temperature butter to a large mixing bowl or the bowl of a stand mixer fitted with a whisk or paddle attachment. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.
Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
Add vanilla extract and salt and mix on low until combined.
Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
Once the heavy cream is added, turn the speed on the mixer to medium and mix for an additional 3 minutes until smooth.
Notes
Vanilla buttercream frosting can be stored in an airtight container in the refrigerator for 2 weeks or in the freezer for 3 months. Thaw buttercream by bringing it to room temperature and rewhipping for 5 minutes.Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.