Buttercream frosting has to be one of my favorite things in the world – I could happily eat it with a spoon, and sometimes I do! But there’s a lot more to buttercream than people think. There’s a lot of different types you can make – but this is the traditional, simple buttercream, and the way it’s made it very important. The butter needs to be the right consistency and the steps need to be followed in full, if you want to get the fluffy, delicious buttercream you want! No need to go to bakeries – just put this on top of a simple cupcake or cake, like my go-to white cake recipe, and you’re ready to go!

The other great thing about this recipe is that you can add things to spice it up! You can add food coloring to change the color, but please use gel coloring, as you don’t want to add too much extra liquid to the frosting. You can also add in flavors, but you need to be careful about the different consistencies added. For example, if you want chocolate frosting, don’t just add chocolate to this recipe, instead use this chocolate frosting recipe so you get the measurements right. But if you’re looking for a wonderful, VANILLA frosting – look no further!

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Simple Vanilla Buttercream

Buttercream frosting has to be one of my favorite things in the world - I could happily eat it with a spoon, and sometimes I do! But there's a lot more to buttercream than people think. There's a lot of different types you can make - but this is the traditional, simple buttercream, and the way it's made it very important. The butter needs to be the right consistency and the steps need to be followed in full, if you want to get the fluffy, delicious buttercream you want! No need to go to bakeries - just put this on top of a simple cupcake or cake, like my go-to white cake recipe, and you're ready to go!

Prep Time

5 minutes

Cook Time

15 minutes

Servings

cupcakes

Ingredients

• 1 1/2 cups unsalted butter softened to room temperature
• 6 cups powdered sugar
• 4-6 tablespoons whole milk
• 1 tablespoon pure vanilla extract
• 1 teaspoon salt

Prep Time 5 minutes Cook Time 15 minutes Servings cupcakes Ingredients 1 1/2 cups unsalted butter softened to room temperature 6 cups powdered sugar 4-6 tablespoons whole milk 1 tablespoon pure vanilla extract 1 teaspoon salt

Instructions

1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes.
2. Add 2 cups of powdered sugar at a time, beating on low for 30 seconds to incorporate, and 1 minute to add air, between each addition. Once all 6 cups are added, add in 3 tablespoons of milk, vanilla, and salt. Beat on low for 30 seconds to incorporate, and then medium-high speed for 2 minutes. Add up to 1/2 cup more powdered sugar if frosting is too thin or another tablespoon or two of milk if frosting is too thick.
3. This about of frosting will frost about 24 cupcakes or a taller cake using two 8" or 9" round cakes. If you want less frosting, adjust the amount of cupcakes it will yield above.

Recipe Notes

Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. If using from frozen, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. Adding a tablespoon or two of milk will help thin the thawed frosting out again.