Rich and creamy vanilla buttercream, and it’s super quick to whip up! Spread it, pipe it, it’s the perfect way to finish your cakes or cupcakes. It also freezes beautifully if you don’t use the entire batch — simply ensure you have an airtight seal on your ziploc freezer bag, and ensure to get all the air removed before freezing. Can last up to six months in the freezer, but I’ll be willing to bet you’ll find an excuse to use it up well before then.
This is my go-to recipe anytime my children request a color for the frosting of their cake. As pictured, my daughter requested a chocolate cake with purple frosting for her fifth birthday (theme: rainbow unicorns). The year prior she asked for a chocolate cake with pink frosting. Vanilla buttercream is so much fun to play with because it’s delicious (obviously) but also because it’s so diverse, the possibilities for decoration are usually endless.
Vanilla Buttercream Frosting
Vanilla Buttercream Frosting
Prep time
Cook time
Total time
this will yield enough to cover and decorate a two-layer 8- or 9-inch cake, and you can absolutely freeze and save anything left over. more often than not, my children request colors for their frosting. once desired consistency is achieved, add a drop of two of food coloring to get your color of choice!
Author: Dara Boxer
Recipe type: Dessert
Ingredients
- 1 cup unsalted butter, softened
- 4½ cups powdered sugar, sifted
- 1 tablespoon vanilla extract
- 5 tablespoons heavy cream or whole milk, at room temperature
Instructions
- Beat the butter over medium speed until soft and creamy. Continue beating over medium speed as you gradually add in powdered sugar. Stop the mixer and scrape down the sides of the bowl as needed to fully incorporate all of the sugar.
- Once the butter and sugar have come together, add the vanilla. Beat in the heavy cream slowly, until desired consistency is achieved.