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Perfect Vanilla Buttercream in 10 Minutes
The frosting makes or breaks cakes and cupcakes for me. They can be too sweet, too heavy, flavorless, or gritty. I also hate nothing more than store-bought jar frosting. The only exception to this rule is Rainbow Chip sprinkle frosting which was super popular like 20 years ago. Hence me making this simple and perfect Vanilla Buttercream.
Either way, here is my go-to standard for a simple and delicious frosting that is nearly impossible to botch. It's versatile and can easily be modified to whatever flavor profile you are shooting for. Add almond extract or peppermint… it really is all up to you!
Cake Recipe to Pair
If you are in the market for an excellent cake or cupcake recipe to pair with, we recommend our OG Vanilla Honey Cupcake or our Chocolate Espresso Cake.
Storing Your Vanilla Buttercream
If this is covered it can stay out on the counter for a solid few days. Just be mindful of the temperature of your house. If you live in TX and keep your house at 80, you will have frosting soup.
While you can refrigerate this vanilla buttercream recipe, please please remember the butter will get firm again. Depending on how large of a bowl you have it will take a very very long time to come back to room temperature and be easy to work with.
Decorating Tips & Tricks with Buttercream
If you are looking to take your cake decorating skills a few notes I highly recommend checking out our Cake Decorating Kit post. It walks you through a handful of tools that will truly set you up for success. All for under $100.
📖 Recipe
Simply Perfect Vanilla Buttercream
Equipment
- Glass KitchenAid Bowl optional
Ingredients
- 1 cup Unsalted Butter - Room Temperature
- 3 cups Powdered Sugar
- 1 tablespoon Heavy Cream
- 1 teaspoon Vanilla Extract
Instructions
- Place room temperature butter & powdered sugar in a bowl and mix with the WHISK attachment
- Slowly increase the speed as the powdered sugar and butter come together
- Once fully incorporated, turn up to high
- Scrape down the bowl a few times to make sure the sides are fully incorporated
- Whisk for 3-5 minutes or until light and fluffy
- Add the heavy cream and vanilla
- If coloring your frosting, this is a great time to add dye
- TASTE IT. Adjust extract if needed
Notes
- Make sure you start your mixer on low speed.
- If not you will look like Farva from Super Troopers:
- Scrape down the bowl often. The frosting will start to get very light and fluffy in the middle but the sides will need some help getting worked in.
- When decorating your cupcakes, pastry bags and full-size pastry tips are the way to go.
- If you are using this recipe for making a cake, an offset spatula & a spinning cake table are must-haves. The amount of frustration and work will be cut down by 50% easily.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
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