Favourite Vanilla Buttercream Frosting – Baking A Second

Desk of Contents

For years, readers have loved my vanilla buttercream frosting, however till now, I’ve by no means given it a devoted publish—I’m simply as shocked as you might be! After many requests, the wait is over—I’m thrilled to lastly share it with you! That is, indisputably, my favourite vanilla buttercream recipe. It’s easy, no-fuss, and but the flavour and texture are out of this world.

A reader, Ashley, commented: “I really like taking part in with completely different flavors however vanilla continues to be my very favourite cupcake… with a vanilla buttercream frosting to associate with it! ★★★★★”

Right here’s Why You’ll Love It

• Tender, creamy, not too candy and the right quantity of vanilla
• Straightforward to whip collectively—a real no-fuss recipe!
• Pipes simply onto any cake or cupcakes, identical to these funfetti cupcakes
• Tastes great on any dessert, particularly selfmade vanilla cake

Substances You Want

• Butter: There’s no buttercream frosting with out butter! Despite the fact that salted can be utilized, I at all times suggest utilizing unsalted butter so you possibly can management the salt. It doesn’t matter what you employ, be sure you’re utilizing room temperature butter.
• Powdered Sugar: Sweetens the buttercream and helps make a steady frosting.
• Heavy Cream: Use heavy cream for max creaminess and richness, although a decrease fats like entire milk or half-and-half will work too.
• Vanilla Extract: Provides that great vanilla taste. Strive making it with selfmade vanilla extract too for even higher taste!
• Salt: Helps offset the the sweetness.

The best way to Make American Vanilla Buttercream Frosting

1. Begin with Butter: Beat the butter till creamy—a full 2 minutes utilizing a hand or stand mixer. Be sure the butter is softened to room temperature earlier than starting.
2. Add Sugar, Cream & Vanilla: On low velocity, add the powdered sugar, heavy cream and vanilla till integrated. Then, improve to medium-high velocity. You possibly can regulate the consistency at this level with extra sugar or heavy cream.
3. Add Salt (Non-obligatory): Add a pinch of salt if the buttercream is just too candy.

Methods to Use Vanilla Buttercream Frosting

I’ve used this vanilla buttercream many instances—it’s a traditional on chocolate cupcakes or vanilla cupcakes. You possibly can double the recipe to frost layered muffins like marbled cake, strawberry cake or traditional yellow cake. It’s great smeared onto comfortable sugar cookies or piped round a chocolate chip cookie cake, too! Tint it pink like in these social gathering confetti cupcakes!

FAQ

Extra Frosting Recipes

Vanilla Buttercream Frosting

A staple in a baker’s kitchen, this vanilla buttercream frosting is wealthy, creamy, and tremendous easy to drag collectively. It is pipes splendidly onto muffins, cupcakes, and even cookies—the right end to a dessert!

• With a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium velocity till creamy, about 2 minutes. Add the powdered sugar, heavy cream, and vanilla extract. Beat on low velocity for 10-15 seconds, then improve to medium-high velocity and beat for 1 minute. Scrape down the perimeters and backside, then beat for 1 minute. Style. Add a pinch of salt if the frosting is just too candy. (I usually add about 1/8 teaspoon).

• Alter the consistency: Whereas this buttercream is ideal because it, you possibly can management the consistency—add as much as 1/2 cup extra powdered sugar if the frosting is just too skinny or extra heavy cream if too thick, 1 Tablespoon at a time. (I normally go away the consistency as is for frosting muffins, however add 1/4-1/2 further powdered sugar after I’m piping on a cake or cupcakes).

• Use instantly or cowl tightly and retailer within the fridge for as much as 5 days.

1. Make Forward Directions: The buttercream may be lined tightly and saved within the fridge for as much as 5 days. Let the buttercream sit at room temperature for 10 minutes, beat collectively and add a splash of heavy cream, if wanted.
2. Freezing Directions: The buttercream may be lined tightly and saved within the freezer for as much as 3 months. Thaw in a single day within the fridge, then let it sit at room temperature for 10 minutes then beat collectively and add a splash of heavy cream, if wanted.
3. Butter: It’s necessary to make use of room temperature butter for the very best outcomes. If utilizing salted butter, omit the salt listed within the recipe.
4. Heavy Cream: For the very best consistency, use heavy cream. You need to use half-and-half or entire milk, although the decrease fats will lead to a much less creamy consistency.
5. Amount: This recipe makes sufficient to frost 14-16 cupcakes or a skinny layer on a 9×13-inch sheet cake.

Energy: 1587kcal, Carbohydrates: 217g, Protein: 1g, Fats: 82g, Saturated Fats: 52g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 21g, Trans Fats: 3g, Ldl cholesterol: 222mg, Sodium: 137mg, Potassium: 56mg, Sugar: 213g, Vitamin A: 2619IU, Vitamin C: 0.1mg, Calcium: 40mg, Iron: 0.2mg