Vanilla Buttercream Frosting

Name: Vanilla Buttercream Frosting
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup (230g) unsalted butter, softened to room temperature; 4 – 5 cups (480-600g) confectioners’ sugar (see note); 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature; 2 teaspoons pure vanilla extract; salt, to taste

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 2

Author : Sally

vanilla buttercream frosting

Ingredients

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1 cup (230 grams) unsalted butter, softened to room temperature4 – 5 cups (480-600 grams) confectioners’ sugar (see note)1/4 cup (60 milliliters) heavy cream, half-and-half, or whole milk, at room temperature2 teaspoons pure vanilla extractsalt, to taste

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Instructions

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Step 1

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.

Step 2

You can control the consistency at this point—add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).

Step 3

Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.