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
- 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
- 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.
- 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.
- 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.
- 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.)
- 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.
- The butter must be properly softened. It should be soft enough to bend but not so soft that it looks oily.
- 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.
- If you wish to color the frosting, I suggest using gel food coloring. Add the desired amount during step 4.
Make ahead tip
- 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.
- 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.