buttercream frosting recipe

This is The Best Vanilla Buttercream Frosting! It's rich and creamy, and is super easy to whip up. It pipes beautifully, and is the perfect way to finish off all of your cakes and cupcakes!

The Best Vanilla Buttercream Frosting

unsalted butter (2 sticks), (softened)

sugar

Tablespoon pure vanilla extract

heavy cream or whole milk

Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.

Once butter and sugar have come together, add the vanilla. Beat in the heavy cream or milk 1 Tablespoon at a time until desired consistency is reached. This frosting is perfect for piping, or for simply spreading onto cakes and cupcakes!

https://embed.mediavine.com/videos/u1i1d8ww38kv82cqixcy

This is The Best Vanilla Buttercream Frosting! It’s rich and creamy, and is super easy to whip up. It pipes beautifully, and is the perfect way to finish off all of your cakes and cupcakes!

This vanilla American buttercream recipe only uses five ingredients! It&#x27;s so easy and delicious to make, you&#x27;ll never buy frosting again!!

Vanilla Buttercream Frosting

unsalted butter, room temperature (434 grams; 1 lb box)

vanilla extract

tsp salt (3 grams)

sugar (907 grams; 2 lb bag)

heavy cream (or whipping cream) (45 grams)

Beat 2 cups of unsalted butter on a...

Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.

Mix in 1 Tbsp vanilla extract or vanilla...

Mix in 1 Tbsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.

Slowly add in 7 cups of powdered sugar,...

Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.

Mix on low until the ingredients are fully...

Mix on low until the ingredients are fully incorporated and the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

If you plan to color the buttercream, add...

If you plan to color the buttercream, add in the gel food coloring once the frosting is fully mixed and beat on low until it reach the desired colored

https://mediavine-res.cloudinary.com/video/upload/kvuypxqkeojw3ymeptnd.mp4

<p>This vanilla American buttercream recipe only uses five ingredients! It&#x27;s so easy and delicious to make, you&#x27;ll never buy frosting again!!</p>

Smooth Buttercream Frosting Tutorial

Struggle to make truly black frosting?? Learn my tips for making the deepest black buttercream, with a simple recipe that comes together in minutes.

Black Buttercream Frosting

unsalted butter, room temperature (452 grams)

tsp vanilla extract (4 grams)

black cocoa powder

heavy cream (or whipping cream) (115 grams)

squirts black gel food coloring

chocolate

Beat the butter on a medium speed for...

Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

Mix in the vanilla extract, salt, and sifted...

Mix in the vanilla extract,  salt, and sifted black cocoa on a low speed.

Slowly add in the powdered sugar, 1 cup...

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Add in the melted dark chocolate, and beat...

Add in the melted dark chocolate, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 

Add in a generous squirt of black gel...

Add in a generous squirt of black gel food coloring (roughly 1 tsp) once the frosting is fully made, and mix by hand with a rubber spatula until the frosting is evenly colored.

To allow the shade to deepen, place in...

To allow the shade to deepen, place in sealed piping bags or an airtight container. Leave out overnight at room temperature, or place in the fridge for several days.

https://mediavine-res.cloudinary.com/video/upload/auuny1fd52sqrajfbcls.mp4

This Peppermint Candy Cane Crunch Buttercream Frosting is perfect for the holidays! It&#x27;s buttercream frosting at its finest - mint lovers look no further!

Peppermint Candy Cane Crunch Buttercream Frosting

butter

Place butter into stand mixer and beat until well combined. Slowly add powdered sugar, peppermint and candy cane pieces. Beat until combined, but be cautious to not over mix. Remove and store in an airtight container for up to 7-10 days. If you refrigerate, thaw to room temperature before using. Use frosting for your favorite cakes, cupcakes and cookies....and crackers...and with a spoon. Makes Enough frosting for 12 cupcakes or a 9 inch cake.

A chocolatey Guinness cake and ganache are layered together and covered with Baileys buttercream frosting in this luxurious Guinness Chocolate Layer Cake! The cake is super moist and fluffy and the flavors are to die for!

Guinness Chocolate Layer Cake

(260 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

tsp baking soda

salt

eggs

(240 milliliters) milk

(240 milliliters) vegetable oil

vanilla

(300 milliliters) Guinness, divided

oz (1 1/2 cups) semi-sweet chocolate chips

tbsp (60 milliliters) Guinness

tbsp (30 milliliters) heavy whipping cream

unsalted butter

(1150 grams) powdered sugar

(120 milliliters) Baileys Irish Cream

Salt,

Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).

Add the flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.

Add the eggs, milk, vegetable oil and vanilla extract to the dry ingredients and mix until well combined.

Add one cup of Guinness and mix until well combined.

Divide batter evenly between cakes pans and bake for 33-37 minutes, or until a toothpick comes out with a few crumbs.

Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.

To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

Heat the Guinness and heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. Set aside to cool a bit.

When the cakes have cooled, make the buttercream frosting. Add the butter to a large mixer bowl and beat until smooth.

Add about half of the powdered sugar and beat until well combined and smooth.

Add about half of the Baileys and beat until well combined and smooth.

Add the remaining powdered sugar and beat until well combined and smooth.

Add additional Baileys until it reaches the right flavor and consistency. Add salt to taste.

To build the cake, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.

Place the first layer of cake on a serving plate or a cardboard cake round. Brush the cake with 2 tablespoons of Guinness.

Spread about 1 cup of frosting on top of the cake layer, then pipe a dam around the outer edge, on top of the frosting.

Fill the dam with 5-6 tablespoons of chocolate ganache and spread evenly on top of the frosting.

Add the second layer of cake on top and brush with the remaining 2 tablespoons of Guinness.

Add another layer of frosting and chocolate ganache, then top the cake with the final layer of cake.

Frost the outside of the cake with the remaining frosting. Feel free to use my tutorial for frosting a smooth cake.

Use the remaining chocolate ganache to drizzle around the outside of the cake. Feel free to use my tutorial for how to make a chocolate drip cake. Pipe swirls of frosting around the outer edge of the cake to finish it off.

Store cake in an airtight container. It&#8217;s best if eaten within 4-5 days.

This was a big hit for my son’s 40th birthday! I had a bag of Baileys chocolate chips for the ganache. The cake had a nice texture and was very moist. Everyone loved the yummy Baileys buttercream. I made this a week ahead and froze it to save time, and it was perfect.

The best homemade vanilla frosting recipe! Learn how to make the perfect buttercream frosting for all your favorite cakes. Pipe it onto cupcakes, slather it over a sheet cake or scoop it up with cookies. Vanilla goes with everything!

Vanilla Frosting Recipe

unsalted butter, softened

Tablespoons milk

For the frosting, beat butter for 3-4 minutes...

For the frosting, beat butter for 3-4 minutes until pale in color.

Add powdered sugar, vanilla, and milk. Beat an...

Add powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth!

My Perfect Vanilla Frosting is the best for a reason! This easy buttercream frosting recipe makes stable, fluffy frosting that’s ideal for decorating cakes and cupcakes. Ready in 10 minutes with just 4 ingredients!

Perfect Vanilla Frosting

(339 g) (3 sticks) unsalted butter, cold.

(650 g) powdered sugar

(12 ml) pure vanilla extract

salt (optional)

Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, and beating until the butter looks light in color.

Add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.

Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.

Add the remaining 1 cup of powdered sugar along with the heavy whipping cream and salt. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

I've always wanted to make frosting from scratch and never had the tools or right recipe but this was my first time making it and trying this and honestly I would do this one over over !! came oht amazing😍😍😍😍

It was the first time I made this Icing and it was great the only thing I found wrong with it, it was a little too sweet for me but everyone else liked it. 👍 Thank you 😊

https://mediavine-res.cloudinary.com/video/upload/t_original/v1502682232/svgv4bk8gxrcmfkdmkcf.mp4

Easy and perfect whipped vanilla frosting. This vanilla frosting is very versatile, perfect for piping cupcakes and frosting layer cakes.

If you&#39;re looking for a silky smooth buttercream frosting recipe that is not too sweet or grainy, then this recipe is it! I find traditional American style buttercreams way too sweet, so I came up with my own version that has far less icing sugar (in relation to the amount of butter) compared to more traditional recipes. Best part is, it&#39;s still stable enough to use for layered cakes and is great for piping too!

Silky Smooth Buttercream Frosting

unsalted butter (room temperature)

icing sugar (also known as powdered/confectioners sugar)

vanilla essence/extract

heavy cream

In the bowl of a stand mixer (see note 1), add in the butter, icing sugar, vanilla and cream.

Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.

After 10 minutes, turn the mixer down to the lowest speed for a further minute or so to remove any large air bubbles.

The frosting should be silky smooth and it&#39;s now ready to use! If you find that your buttercream is a bit firm and has a lot of holes, then it means that either the butter or cream was too cold. To fix this, gently heat the buttercream in the microwave for 5 second bursts (don&#39;t heat it for too long otherwise the buttercream will melt), mixing in between each burst until the frosting is softer in consistency and you can easily mix it, and then rewhip it for a few minutes.

https://www.youtube.com/watch?v=LiEAkqvJ0-c&t=0s

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If you’re looking for a silky smooth buttercream frosting recipe that is not too sweet or grainy, then this recipe is it! I find traditional American style buttercreams way too sweet, so I came up with my own version that has far less icing sugar (in relation to the amount of butter) compared to more traditional recipes. Best part is, it’s still stable enough to use for layered cakes and is great for piping too!

INGREDIENTS:
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered/confectioners sugar
- 2 tsp vanilla essence/extract
- ½ cup (120 g) cream - room temperature, minimum fat percentage of 30%

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If you hate regular BUTTERCREAM FROSTING, this less-sweet, silky smooth recipe will change your mind

If you&#39;re searching for the best homemade vanilla buttercream frosting, this classic recipe is it. With the perfect ratio of butter, powdered sugar, and vanilla, it&#39;s creamy and perfect for any cakes or baked goods.

unsalted butter (, cool room temperature, about 65–68°F)

sugar (, sifted)

fine sea salt

vanilla bean paste (, vanilla

Tablespoons heavy cream (, room temperature)

almond extract

Beat the butter first. Add butter to a stand mixer with the whisk attachment, or use a hand mixer. Beat on medium speed for 2–3 minutes, until smooth, creamy, and slightly lighter in color. Scrape the bowl well.

Add the sugar gradually. Add the sifted powdered sugar 1 cup at a time, mixing on low after each addition. Scrape the bowl after the second addition.

Add salt, vanilla extract, vanilla bean paste, and 2 tablespoons of the cream. Beat on medium-low for 1 minute. Add the remaining tablespoon cream if needed.

Whip, rest, then smooth. Beat on medium speed for 1–2 minutes until fluffy and creamy. Let the frosting sit for 5 minutes, then beat on low for 1 minute. (The short rest helps the powdered sugar hydrate and softens its gritty taste).

Adjust the texture. For stiffer piping, beat in more powdered sugar 2 tablespoons at a time. For spreading on a sheet cake, beat in more cream 1 teaspoon at a time. Before using, stir vigorously by hand with a spatula for 1–2 minutes to remove any air bubbles.

I've used this recipe four years and it is by far THE BEST! beat your butter and the color will be lighter and icing fluffier.  I mean beat it! Think MJ!😂 5-6 minutes.
I love that it has NO shortening. Pure buttercream!

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Vanilla Buttercream Frosting

Top 9 buttercream frosting recipe recipes from across the web

The most viewed buttercream frosting recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vanilla Buttercream Frosti...

Vanilla Buttercream Frosting

Black Buttercream Frosting

Peppermint Candy Cane Crunch Butter...

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Vanilla Frosting Recipe

Perfect Vanilla Frosting

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Vanilla Buttercream Frosting

The most viewed buttercream frosting recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine