Categorized:
- Cake & Cupcakes
- Desserts
Tagged:
- butter
- powdered sugar
Vanilla Buttercream Frosting
Ingredients
- 1 1/2 cups (340g) butter, at room temperature (3 sticks)*
- 4 1/2 cups (570g) powdered sugar
- 3 - 4 Tbsp heavy cream
- 1 1/2 tsp vanilla extract
Instructions
- In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl.
- Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
- Immediately spread over cooled cake or cupcakes.
Notes
- *I use 1/2 cup salted butter and 1 cup unsalted butter for a nice balance.
- If using a paddle attachment that constantly scrapes bowl reduce each mixing time by a few minutes. Mostly just pay attention to the shade, it should become very pale, almost white, and fluffy each time.
- This recipe yields enough for a two-layer cake or 24 cupcakes with a shorter layer of frosting.
- If you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.
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