vanilla buttercream frosting

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 Small Batch Vanilla Cupcakes recipe makes 6 moist and delicious cupcakes that are topped with a simple vanilla buttercream frosting. They're perfect for birthdays, welcome-to-the-neighborhood gifts, or just a fun after dinner treat for the family!

Small Batch Vanilla Cupcakes

All-Purpose Flour

Baking Powder

Salt

Unsalted Butter (room temperature)

Sugar

Large Egg (room temperature)

Vanilla Bean Paste or Vanilla Extract

Milk

Powdered Sugar (sifted)

Heavy Whipping Cream

Vanilla Extract

Adjust your oven rack to the 2nd level position (just above center). Preheat your oven to 350ºF and line a cupcake tin with 6 cupcake liners. I placed mine in the middle section of the tin.

Using your hand-held mixer or stand mixer fitted with a paddle attachment, mix together the all-purpose flour, baking powder, salt, unsalted butter, granulated sugar and egg on medium-high speed until well blended (about 1 minute). Scrape down the sides of the bowl as needed.

Add in the vanilla bean paste and milk, and mix until just combined (about 30 seconds). The batter should be easily scoopable and on the thinner side, but not runny.

Using a medium-size cookie scoop (or a serving spoon and regular size spoon), evenly divide the batter into the cupcake liners.

Bake for 18-20 minutes at 350ºF. They should be a nice golden yellow color with a slight dome to the top.

Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before frosting.

small batch vanilla cupcakes

Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (about 1-2 minutes).

Reduce the mixer speed to low and add in the sifted powdered sugar, heavy whipping cream, vanilla extract, and salt, mixing until fully combined. Scrape down the sides of the bowl as needed.

Fill a medium size piping bag fitted with the Wilton 1A piping tip (or one of your choosing) and pipe the frosting onto each cooled cupcake.

Top with sparkling sugar, berries, sprinkles, or other toppings of your choosing!

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

This delicious vegan buttercream frosting is silky, smooth and velvety and perfect to spread on cakes or pipe onto cupcakes. Easy 4-ingredient recipe.

Vegan Buttercream Frosting

(420 grams) Powdered Sugar

(225 grams) Vegan Butter

tsp Vanilla Extract

Add the powdered sugar, vegan butter, salt and vanilla extract to the bowl of a stand mixer and starting at slow speed, gradually increase speed until thick and smooth.

If your consistency is too thick, add a little non-dairy milk a drop at a time, and if it's too thin, add 1/4 to 1/2 cup more powdered sugar.

Spread onto cakes or pipe onto cupcakes.

Store leftovers in the fridge.

This Vanilla Buttercream Frosting is creamy, sweet and easily adjustable! It's a must-have recipe that's super easy to make and pipes perfectly onto cakes and cupcakes!

(115 grams) unsalted butter, room temperature

(95 grams) shortening (or additional butter)

(460 grams) powdered sugar

tsp vanilla extract

2-3 tbsp (30-45 milliliters) water or heavy cream

Combine the butter and shortening in a large mixer bowl and beat until smooth and creamy.

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

Add the vanilla extract and 1 tablespoon of water or cream and mix until smooth and well combined.

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

Add more water or cream until desired consistency is reached, then add salt to taste.

I tried the recipe on a cake. it was very sweet. i will use 3 cups powdered sugar next time.

I've been looking for a recipe for this for years and I have it now!!!😊

https://www.youtube.com/watch?v=aZkElkq48jE

Buttercream can be tricky! Watch my video to see how I make it and how to make adjustments. And if you've ever seen my tutorial for frosting a smooth cake, see the perfect frosting consistency so that your paper towel doesn't stick!

Full buttercream recipe: https://www.lifeloveandsugar.com/vanilla-buttercream-icing/

For more information on buttercream consistency: https://www.lifeloveandsugar.com/get-right-frosting-consistency/

How to make American Buttercream - Tips and Tricks

This Chocolate Chip Cake is 2 layers of moist and delicious white cake with mini chocolate chips in it. Double down on the mini chocolate chips and make this sweet chocolate chip buttercream frosting! Definitely a must-make for any small party or gathering! Makes 2, 8 inch cake layers

Chocolate Chip Cake with Chocolate Chip Buttercream Frosting

tsp Baking Powder

Whole Milk (1%

Water

Vegetable Oil

tbsp Vanilla Extract

Large Eggs (room temperature)

Semi-Sweet Mini Chocolate Chips (coated in 1 tbsp all-purpose flour)

Sifted Powdered Sugar

Heavy Cream

Semi-Sweet Mini Chocolate Chips

Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.

Spray 2, 8 inch cake pans with a flour-based baking spray and set aside. You may also wish to add parchment paper circles and/or cake strips.

In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

In large size mixing bowl, whisk together the whole milk, water, vegetable oil, vanilla extract, and eggs.

Slowly whisk in the dry ingredients with the wet and mix until just combine, then fold in the flour coated semi-sweet mini chocolate chips. Do not over mix the cake batter.

Evenly pour into the 2 prepared 8 inch cake pans and bake side-by-side for 35-40 minutes at 350ºF or until an inserted toothpick comes out clean (my oven took 40 minutes).

When done, allow the cakes to cool for 10 minutes before inverting the cakes onto wire cooling racks. Make sure the cakes have cooled completely before frosting.

Cakes can be double wrapped tightly in plastic wrap and kept at room temperature or in the refrigerator for up 3 days. If planning to freeze, double wrap them tightly in plastic wrap and place them in a large freezer bag. Cakes can remain in the freezer for up to a month. When ready, take the cakes out of the freezer and frost.

chocolate chip cake

Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium-high speed until completely smooth (about 2-3 minutes).

Switching the speed to low, add in the sifted powdered sugar one cup at a time until blended. Then add in the vanilla extract and heavy cream. Stir the mini chocolate chips using a spatula. If making the frosting in advance, wait to add the chocolate chips until you&#039;re ready to frost the cake.

chocolate chip buttercream frosting

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.

Vanilla buttercream frosting is the traditional choice for bakers and decorators alike. Quick and easy to make, this delicious recipe is perfect for frosting cupcakes, cakes, layer cakes and cookies.

Best Homemade Vanilla Buttercream Frosting

Cup Unsalted Butter ((1 stick softened))

Cups Sifted Powdered Sugar ((confectioners' sugar))

Tablespoons Milk, Heavy Cream

Teaspoon Vanilla Extract ((Pure

Salt ((Optional))

Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and shortening on a medium speed until light and fluffy. Beat in the vanilla extract and scrape down the bowl occasionally.

Gradually add the powdered sugar, one cup at a time. Start by mixing each cup on a low speed then transition to beating well on medium speed. Scrape down the sides and bottom of the bowl after each cup of sugar is added. When all the sugar has been mixed in, the frosting will appear dry and stiff.

Gradually add small amounts of cream or milk or water at a time until the desired consistency is reached. Continue to beat at a medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated.

(Optional) Add a pinch of salt if too sweet and mix until completely dissolved.

https://www.youtube.com/watch?v=EWEhHhcnwYQ

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Learn how to make the perfect buttercream frosting! The traditional choice for flavor and versatility, this buttercream frosting recipe is soft and spreadable. This Wilton buttercream frosting recipe is perfect to use for icing cakes, piping borders, writing and making flowers.
      
Note: This recipe is for stiff consistency buttercream, which is excellent for piping decorations like flowers. However, it will need to be thinned for icing cakes and borders. 

Find more techniques, tutorials and inspiration in the How to Decorate Cakes & Desserts kit! http://ow.ly/JGY050gWLTp

Learn about flower piping techniques and working with fondant: http://bit.ly/2IYuCxo

Get the printable buttercream recipe here: http://ow.ly/pKnF50gWLrk

SPANISH VERSION - Cómo hacer glaseado de mantequilla: http://bit.ly/2ttDnsc

INGREDIENTS:
1 teaspoon pure vanilla extract
½ cup solid vegetable shortening
½ cup (1 stick) butter or margarine, softened 
4 cups (1 lb.) sifted confectioners’ sugar
2 tablespoons milk or water
      
TOOLS:
Electric mixer with paddle attachment (or hand mixer with beaters) 
Large bowl
Silicone spatula

HELPFUL VIDEOS & ARTICLES:
What is Shortening? http://bit.ly/2GUk1p0
Buttercream Tips & Tricks: http://bit.ly/2UZUsuG
Buttercream Icing Consistency: http://bit.ly/2V4QO2Q
How to Color Icing: http://bit.ly/2V2L5uu

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How to Make Buttercream Frosting | Wilton

This is my favorite vanilla buttercream. It's the perfect vanilla frosting that's simple, creamy and smooth and tastes unbelievable on vanilla cupcakes!

(230 grams) unsalted butter, softened to room temperature

(60 milliliters) heavy cream, half-and-half,

salt,

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&#8217; 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.

Adjust if needed

You can control the consistency at this point—add up to 1/2 cup more confectioners&#8217; 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).

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.

Easy recipe, super yummy. Definitely makes a difference using heavy cream.

I love the taste but it turned out really runny. I tried adding more confectioner's sugar to thicken it and tried to make it colder to thicken it but it was so runny when I put it on the cupcakes. It ended up looking like I just dipped the cupcakes in a bowl of icing. I don't know if I did something wrong but it definitely didn't come out as good as the other commenters say theirs did.

I have just made your vanilla cupcakes with your vanilla frosting. Absolutely delicious. Such a light texture. I live in Australia and I used your chocolate sugar cookies for my daughter's wedding. I often use your chocolate muffin recipe. I love your recipes. I thought you might like to know that they are being enjoyed on the other side of the world! Thank you :)

I love this recipe I used it for a cake and made a light green buttercream it was delicious

Delicious! I halved the sugar content and it was just right (for me anyways) after I placed it in the piping bag I put the bag in the fridge for an hour to make up for the hardness I lost with the sugar and the consistency was perfect.

https://www.youtube.com/watch?v=uRLugABfkTs

A staple in any baker’s kitchen, vanilla buttercream frosting is deliciously soft, creamy, and sweet. This American vanilla buttercream is simple to make and pipes easily onto cakes and cupcakes.

Get the full recipe: https://sallysbakingaddiction.com/vanilla-buttercream/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #vanillabuttercream 

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Vanilla Buttercream | Sally's Baking Recipes

Vanilla Buttercream Frosting is one of the classic frosting recipes used on so many delicious desserts! Get this favorite vanilla buttercream frosting recipe along with all the tips for making perfect buttercream frosting every time.

Classic Vanilla Buttercream Frosting Recipe

butter (softened)

confectioner’s sugar (sifted)

kosher salt

milk (heavy cream,

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.

Add confectioner's sugar, 1/2 a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.

Add vanilla and a pinch of salt and combine until well-incorporated.

Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a 1/4 cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.

Vanilla buttercream frosting is a simple, four-ingredient frosting that&#39;s sweet, creamy, and smooth. This classic American buttercream is easy to make with a hand mixer and pipes beautifully onto cupcakes.

unsalted butter (room temperature)

confectioner's sugar

heavy cream (or milk)

salt

In a large bowl, add room temperature butter. With a hand mixer or stand mixer, beat until creamy and smooth, about 1 minute.

Add confectioner&#39;s sugar 1 cup at a time and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.

Add vanilla extract, heavy cream, and salt, then whip until fluffy, another 1 to 2 minutes.

Pipe or spread frosting with a knife onto cupcakes and serve.

Should I make this recipe and separate batches or can I double the recipe without a problem

First time attempting  frosting and this one worked. I didn’t use exact measurements as i cut in half to test first. It held and tasted great with the almond extract. Next time i make it i will use less sugar to my liking but this one is yummy!: thank you

Not sure what I did wrong but mine didn’t come out. I did the smaller recipe. I couldn’t even use it on my loaf cake. I had to trash it :(

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!

An easy recipe for gluten-free vanilla buttercream frosting. This gluten-free frosting recipe also has a dairy-free and vegan option.

Gluten-Free Vanilla Buttercream Frosting {Dairy-Free & Vegan Option}

unsalted butter, softened (Dairy-free/vegan use Smart Balance Butter.)

gluten-free powdered confectioners’ sugar, shifted

milk (Dairy-free/vegan use unsweetened almond milk.)

For the creamiest frosting shift the powered sugar.

In a large bowl, cream the softened butter until smooth and creamy.

Scrape down the sides of the bowl.

Add the pure vanilla extract and salt mix until fully combined.

Add the powdered sugar 1 cup at a time and mix until fully combined. Scape down the sides of the bowl as needed.

Add the milk 1 teaspoon at a time, depending on how firm you want the frosting, and beat until smooth and spreadable.

Store leftovers in an airtight container and refrigerate.

This frosting is fantastic! I am doing a cake that has to be gf and df. This one is perfect. It tastes delicious and and is lovely. I am about to chill and carve it a bit to turn it into a birch tree. Along with your df gf chocolate cake, I think if will look beautiful. I know it certainly tastes it! Thanks for a great recipe.

I made this recipe for my daughter‘s birthday. Her friend is both gluten-free and lactose intolerant. The icing was absolutely delicious. I divided the recipe as I was only making 12 cupcakes. You’re correct, with the vegan butter came out a beautiful white and I was able to turn it into a pretty pastel pink. Thanks again. It was a hit

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