Description
This recipe provides instructions for making a creamy, fluffy, and stable American vanilla buttercream, perfect for frosting cakes, cupcakes, and decorating.
Ingredients
Scale
- 1 cup (2 sticks/226g) unsalted butter, softened to room temperature
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons heavy cream or milk
- 1/4 teaspoon salt
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.
- Once all the sugar is incorporated, increase the speed to medium-high and beat for 3 minutes until the mixture is light and fluffy.
- Add the vanilla extract and salt. Mix briefly to combine.
- Add 3 tablespoons of heavy cream or milk. Beat on medium-high speed for another 3 to 5 minutes until the buttercream is very light, fluffy, and smooth. If the frosting seems too stiff for spreading or piping, add the remaining tablespoon of cream, one teaspoon at a time, until you reach your desired consistency.
- Use immediately for frosting or piping.
Notes
- Ensure your butter is truly at room temperature, not melted, for the best texture.
- Sifting the powdered sugar prevents lumps in your finished frosting.
- For a whiter frosting, substitute clear vanilla extract for standard vanilla extract.
- If the frosting gets too soft while working, chill the bowl for 10 minutes and then re-whip.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Dessert Topping
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 380
- Sugar: 50
- Sodium: 55
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 0
- Protein: 1
- Cholesterol: 60