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!
Servings Prep Time
24cupcakes 5minutes
Cook Time
15minutes
Servings Prep Time
24cupcakes 5minutes
Cook Time
15minutes
Ingredients
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.