web analytics

vanilla buttercream recipe

This is the best buttercream around if I-do-say-so-myself.  Sweet, rich, light and fluffy.  It is my go to frosting recipe.  I use it for cakes, cupcakes, decorating, whenever I need a frosting, this is the recipe that I use.  It is a basic recipe that can be tweaked and flavored in a thousand different ways.  You can replace some of the butter with cream cheese to make it a cream cheese frosting.  You can add lemon zest and a little lemon juice to make a nice lemon frosting.  You can also add about 1/2 cup of cocoa to make this a chocolate buttercream.  See, infinite possibilities.

When I am making this for a cake, or a lot of cupcakes, I double the recipe.  I would rather have extra frosting than have to make another batch in the middle of icing a cake.  I have done it more times than I would like to admit.

vanilla buttercream recipe2 sticks room temperature butter
3 cups confectioners’ sugar
1 teaspoon vanilla extract
2-3 Tablespoons heavy cream

vanilla buttercream recipeCream the butter until it is really light and fluffy.  At least 3 minutes.

vanilla buttercream recipeGradually add the sugar.  I add about 1/2 cup at a time.  If you add too much you will be wearing it.  So will your counters.  And your ceiling.

vanilla buttercream recipeIt will be pretty thick.

vanilla buttercream recipeAdd the vanilla or whatever flavoring you are using.

vanilla buttercream recipeThis is what I think sets this buttercream apart.  The cream.  Add 2 Tablespoons of cream and beat the frosting for a few minutes. If the frosting it too thick, add a little more cream until you get the consistency that you like.

vanilla buttercream recipeIf I have a big cake making day, I will make this a day ahead of time and keep it covered in the fridge.  I hope that you like this buttercream as much as I do.

Vanilla Buttercream

Ingredients

  • 2 sticks room temperature butter
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons heavy cream

Instructions

  1. Cream the butter until it is really light and fluffy. At least 3 minutes.
  2. Gradually add the sugar. I add about 1/2 cup at a time. If you add too much you will be wearing it. So will your counters. And your ceiling.
  3. It will be pretty thick.
  4. Add the vanilla or whatever flavoring you are using.
  5. Add 2 Tablespoons of cream and beat the frosting for a few minutes. If the frosting it too thick, add a little more cream until you get the consistency that you like.
http://bakedbree.com/vanilla-buttercream

Related Posts Plugin for WordPress, Blogger...

108 Responses to Vanilla Buttercream

  1. Amber says:

    When should you add coloring to this buttercream?

  2. Rachael says:

    Pls advise me in grams how much butter is used in your Vanilla Buttercream recipe. Thank you

  3. Tiffany says:

    Hi!
    This is my go to icing recipe. I was wondering if you’ve ever made a mint version with this base.

    Thanks!

    • bakedbree says:

      I haven’t, but I would start with a 1/2 teaspoon mint extract and go from there. Mint can be overpowering very quickly. Let me know how it turns out.

  4. Melanie says:

    I am making a 3 tier semi-naked wedding cake and 300 mini cupcakes for a family wedding in June. Do you think I could make batches of the vanilla buttercream, refrigerate for a month and use a month later? Or is it possible to freeze? I would make the buttercream at my home in San Francisco then travel to San Diego; bake all the cakes over 3 days, then drive 2 hours to the wedding location and assemble and decorate there. Whew! I am lucky that I have a vacation home in San Diego but I probably wont have enough time to make frosting & cake before the wedding, hence making frosting way ahead. Things and activities will be happening every night or day. So make ahead possible? Refrigerate for days? or freeze? HELP ASAP! The frosting is my dilemma only. I can purchase tubs of professional premade but would rather not.

    • bakedbree says:

      You can freeze buttercream, and you can make it a few days ahead of time and keep it in the fridge.

  5. Melanie says:

    Oh and Bree . . . is your vanilla buttercream white white? If not I can always white it up with the violet. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>