Vanilla Buttercream Frosting

A good buttercream frosting recipe is a must-have on hand. Today, I share with you how I make the best frosting recipe everybody keeps raving about. Using my method you will never want to look for another recipe ever again.

Table of Content

• About this recipe
• Ingredients and substitutes
• Step by step instructions
• Tips for whipping a perfect buttercream frosting
• How to flavor this buttercream
• Fruit flavored buttercreams
• More buttercream recipes
• Frequently asked questions
• Troubleshooting
• You may also like
• Printable Recipe
• How to flavor this buttercream
• Fruit flavored buttercreams
• Join the conversation

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Have you ever had buttercream and wonder what goes into it? The truth is that the basic ingredients for buttercream are only three, butter, powder sugar, and flavoring. And yet, have you noticed that while frostings can give your taste buds a melt in the mouth experience and some can literally put you off with the realization that you are eating nothing but butter and sugar.

The frosting has been one of my absolute fascinations. Every time I'd go to a baker around the world I'd always ask. What frosting is this? What's in the frosting. So, the simple basic recipe has always taken my attention. Wow, just three main ingredients, and yet that one is so light and fluffy and this one as well, just buttercream.

Over the years, I have experimented with endless frosting recipes. So much that I use to think I need to make my own frosting recipes. When we had parties among friends, I was always in charge of dessert and for good reason too. A lot has been a trial and experience and gosh there is so much more to learn about frosting. LOVE it!

About this recipe

The secret to getting a light and fluffy frosting that just melts in the mouth is in the mixing process. Follow the exact steps like I have suggested below and you will be making this buttercream over and over again.

If you ever need a quick buttercream recipe for your cupcakes? This is it! This batch is just enough to frost 12 cupcakes or fill and frost a 6-inch round cake. Below I have given you a buttercream chart in case you want to frost other size cakes.

Of course, today I have made a vanilla flavor but any other flavoring and customizations are possible and I have given you some amazing possibilities below.

Ingredients and substitutes

• Butter - I prefer to use unsalted butter so I can control the quantity of sugar in my recipe but if salted butter is all you gave go ahead and use it. Just omit salt in the recipe.
• Powder sugar - also known as confectioners sugar or icing sugar. When looking for powder sugar always buy one made from cane sugar, not beet sugar. You will find the buttercream made from cane sugar does not have a grainy consistency.
• Fresh cream - I use 32% fat cream in my frostings. Just a little, but adds so much more. If you are unable to use the fresh cream I'd recommend using non-dairy creamer or just 2 tablespoon of water. I like using ¼ cup cream but if you need to pipe stiff borders, useless it will keep the frosting stiffer.
• Vanilla - A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive which is why I make my own homemade vanilla extract, bean paste or sugar.

Step by step instructions

• Make sure the butter is room temperature not cold.
• In the bowl of a stand mixer (or hand mixer) cream the butter for a minute.
• Add salt, whipping cream and vanilla extract - mix a minute, until well combined.
• Now add the powdered sugar one cup at a time.
• Once all the powdered sugar has been incorporated.
• Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
• The cream in the buttercream will whip and give you almost stiff peaks.
• Tip: If you do not whip enough the buttercream will be soft consistency which may not be pipeable. So whip until you have a stable whipped cream kinda light and fluffy frosting. (See video)

I drizzled some chocolate ganache over these vanilla buttercream cupcakes made with my one bowl cupcake recipe.

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Tips for whipping a perfect buttercream frosting

• Do not use a whisk attachment when making buttercream as you will incorporate too many air pockets making it difficult to frost.
• The amount of liquid required for your buttercream depends on the weather as well as the consistency you need for your project.
  In summer I use only 100 ml of the non-dairy coffee creamer.
  In winter I use about 150 to 200 ml of fresh whipping cream.
• It is best to start with less liquid/creamer as compared to having to add too much sugar later making the buttercream too sweet.
• Consistency is key to using buttercream on cakes but it's best to make the basic buttercream with less liquid first so you can then divide the buttercream making just enough of the different consistency frosting you need.
• Gel colors also work the same as a liquid ingredient in thining the buttercream consistency so it is highly recommended to the first color the buttercream then work on the right consistency.

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How much frosting do I need for my cake?

This is a general guide I use for my cakes. Note I have given you the filling and frosting separately so you can choose to use another filling with your buttercream. If you choose to fill and frost the cake with this - you can use the last column/total. The amount is in cups - 1 kgs frosting makes about 8 cups

Round	Square	Layers	Filling	Frosting	Total
6-inch	5-inch	2	1.5 C	3 C	4.5 C
8-inch	6-inch	2	2 C	4 C	6 C
9-inch	7-inch	2	2.5 C	5 C	7.5 C
10-inch	8-inch	2	3 C	6 C	9 C
12-inch	10-inch	2	5 C	8 C	13 C
14-inch	12-inch	2	7 C	10 C	17 C
Sheet	9x13x2	1	2 C	5 C	7 C
Tube	9-inch	1		4 C	4 C
Cupcake		12		4 C	4 C

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How to flavor this buttercream

• Dark, Milk, or White Chocolate Buttercream? 
  • Add 200 grams melted and cooled chocolate to 4 cups of this simple vanilla buttercream, and combine well. 
• Caramel Buttercream or Salted Caramel BC?
  • Add 1 cup caramel sauce to 4 (to 6) cups of ABC. And for salted add a tablespoon of rock salt, and combine well.  Or make from scratch using my recipe Caramel Buttercream Frosting
• Butterscotch Buttercream?
  • Add 1 cup butterscotch sauce to 4 (to 6) cups of simple vanilla Buttercream or make from scratch using my Butterscotch Buttercream Frosting
• Lemon American Buttercream 
  • Add ¼ teaspoon lemon juice to 4 (or 6) cups of this quick vanilla buttercream. You can also add up to ½ if you want a very lemony buttercream. And, 1 teaspoon of zest and ¼ teaspoon lemon extract will enhance the flavor even more. 
• Quick Orange Buttercream 
  • Add ¼ cup orange juice,  ¼ teaspoon orange extract to 4 (or 6) cups this quick vanilla buttercream. Also, 1 teaspoon orange zest is a great addition too 

Fruit flavored buttercreams

• Blueberry, Raspberry, Blackberry, Strawberry Buttercream
  • Add 1 cup fruit puree to 4 (or 6) cups of this quick vanilla buttercream. And, I love adding a fruit filling instead, which makes it slightly sweeter, and yet also more rich and vibrant in color. 
• Dulce De Leche Buttercream frosting
  • Add 1 cup dulce de leche to 4 (6 cups) this vanilla buttercream frosting. 
• Coffee or Espresso Buttercream frosting
  • Dissolve 1 tablespoon coffee in ¼ cup hot water, or use ¼ cup espresso. Cool completely then add to 4 (or 6) cups of this quick vanilla buttercream or make from scratch using my recipe best Coffee Buttercream Frosting
• Mocha Buttercream frosting
  • Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee buttercream (above)
• Peanut Butter Buttercream
  • Add up to 2 cups of peanut butter to 4 (or 6) cups of this simple vanilla buttercream.

More buttercream recipes

• Light & Fluffy Ermine Frosting (Less Sweet)
• Caramel Buttercream Frosting
• Butterscotch Buttercream Frosting
• Swiss Meringue Buttercream
• French Buttercream Recipe
• One Buttercream Recipe - Many Different Flavors 
• See all frosting recipes

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Frequently asked questions

Troubleshooting

• Can this vanilla buttercream recipe be frozen? Any leftover buttercream can be placed in the fridge for 4 to 5 days. If you aren't going to use it sooner then place it in a freezer container and into the freezer for up to 3 months.
• How do you store a cake with quick vanilla buttercream? A buttercream frosted cake can be left at room temperature for up to 3 days unless it has a perishable filling.
  Any longer you can keep it in the fridge. I like to place it in the fridge for an hour until the buttercream firms up slightly, then wrap plastic around it to protect it from other food odors.
• Why is my vanilla buttercream so runny? Too much liquid (cream, milk or water) can cause the buttercream to be runny especially if the weather is hot and humid.
• Why is my simple buttercream separating? This usually is an issue when the buttercream gets heated up due to hot humid weather conditions.
• I added too much sugar to my quick vanilla buttercream what do I do?Remove the buttercream in a separate bowl. Cream some room temperature butter in the mixture with paddle attachment. Then gradually start adding the previous buttercream back in with a little liquid as needed. Once all the buttercream has been used up. Give the final batch a few more minute of mixing.
• My perfect vanilla buttercream is too stiff? In winter the buttercream tends to be stiff and looks like you added too much powdered sugar but all you need to do is add a tablespoon or two of cream, milk or water and give it a good mix. That should do it.
• My simple vanilla buttercream is too lumpy? It is important to cream the butter first to ensure there are no lumps. If you add the rest of the ingredients before the butter is soft and creamy, or the rest of the ingredients may not combine properly. making a lumpy buttercream.
• My vanilla buttercream frosting is not smooth? When too much powdered-sugar is added the buttercream can be stiffer making it hard to smooth. Add a tablespoon or two of cream, milk or water and mix it well. This should do the trick.
  Similarly, if you add too little powdered sugar the buttercream will be too soft and hard to smooth on the cake. Add a tablespoon or two of more powder sugar. Mix it well until the buttercream is smooth and spreadable.

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