Smooth, creamy, and bursting with vanilla flavor, this vanilla buttercream frosting is not overly sweet and perfect for icing layer cakes or piping onto cupcakes. Best of all, it only requires 5 ingredients and takes just 10 minutes to make! Enjoy the ultimate vanilla buttercream frosting!
Equipment
- Stand mixer or electric hand mixer (whisk or paddle attachment)
Ingredients
- 2 cups unsalted butter, at room temperature
- 6 cups powdered sugar (minimum 4 cups / maximum 7 cups, adjust to taste)
- 1 tablespoon vanilla extract or vanilla bean paste
- ½ teaspoon salt
- ¼ cup heavy cream
Instructions
Whip Butter:
- In a large mixing bowl or the bowl of a stand mixer, add the room temperature butter. Whip on medium-high speed for 5 minutes, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.
Add Powdered Sugar:
- Gradually add half of the powdered sugar and mix on the lowest speed until fully combined. Then add the remaining powdered sugar and continue mixing on low until incorporated.
Incorporate Vanilla and Salt:
- Add the vanilla extract and salt, mixing on low until combined.
Add Heavy Cream:
- Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure everything is well mixed.
Final Mixing:
- Once the heavy cream is added, increase the mixer speed to medium and mix for an additional 3 minutes until smooth and creamy.
STORAGE NOTES
- Vanilla buttercream frosting can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
- To use frozen buttercream, thaw it to room temperature and rewhip for 5 minutes before use.
