The BEST Vanilla Buttercream Frosting by April Brooks

I made this from-scratch frosting for a homemade birthday cake, and it was so slap your Momma good that I had to share!!

This Vanilla Buttercream Frosting recipe is so versatile, you can use it for just about anything. Made with just a handful of ingredients, this frosting comes together in a snap

Ingredients

  • 1 1/2 cups (340 g) unsalted butter, softened SEE NOTE 1
  • 5 1/2 cups (660 g) confectioners’ sugar, sifted
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 6 tablespoons heavy cream, room temperature

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
  2. Add half the confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
  3. Add the remaining confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
  4. Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
  5. Check the consistency of the frosting and add more cream, 1/2 tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn’t hold its shape.

Notes

  1. The butter must be properly softened. It should be soft enough to bend but not so soft that it looks oily.
  2. Makes enough to frost 24 cupcakes or a double layer cake. Halve the recipe to make enough for 12 cupcakes or a single layer cake.
  3. If you wish to color the frosting, I suggest using gel food coloring. Add the desired amount during step 4.

Make ahead tip

  1. Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple hours, then beat it with an electric mixer if needed.
  2. Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.