This recipe for vanilla buttercream frosting is made of the same ingredients you always use. The secret to making perfect buttercream frosting is the beating technique. Have you ever had buttercream frosting that is kind of gritty? If you have, you will appreciate the results of this recipe.
This frosting is light and fluffy and definitely not gritty. Your family will love it!
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Vanilla Buttercream Frosting
Ingredients:
1-1/2 cups butter, at room temperature (3 sticks)*
4-1/2 cups powdered sugar
3 – 4 Tbsp heavy cream
1-1/2 tsp vanilla extract (use clear if desired)
Directions:
In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 – 8 minutes, frequently scraping down the sides of the bowl.
Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides of the bowl.
Immediately spread over cooled cake or cupcakes.
Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.
TIPS:
*I use half salted butter and half unsalted butter (3/4 cup of each)
* This recipe made about 7-1/2 cups of frosting, which filled and frosted the White Velvet Cake recipe from the Cake Boss.
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recipe
Vanilla Buttercream Frosting
Ingredients
- 1-1/2 cups butter, at room temperature ( 3 sticks)
- 4-1/2 cups powdered sugar
- 3 - 4 Tbsp heavy cream
- 1-1/2 tsp vanilla extract (use clear if desired)
Instructions
In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scraping down the sides of the bowl.
Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
Immediately spread over cooled cake or cupcakes.
Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.
TIPS:
*I use half salted butter and half unsalted butter (3/4 cup of each) * This recipe made about 7-1/2 cups of frosting, which filled and frosted the White Velvet Cake recipe from the Cake Boss.
