This is the best vanilla buttercream frosting 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, and 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 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 Frosting Ingredients //
- 2 sticks room temperature butter
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2-3 Tablespoons heavy cream
How to Make // The Steps
Cream the butter until it is really light and fluffy. At least 3 minutes.
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.
It will be pretty thick.
Add the vanilla or whatever flavoring you are using.
This 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 is too thick, add a little more cream until you get the consistency that you like.
If 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.
Tips & Tricks //
- You can keep the buttercream icing in the fridge for 3 days in an airtight container. If it is a bit too hard after staying in the fridge you can leave it outside for a bit to let it soften.
- I always like starting with butter at room temperature.
- Once again, the cream is what will help you get to the right consistency so don’t forget it and make sure to add a bit more that two spoons if the frosting is too tick.
- The variations are truly infinite, You can make a chocolate, caramel, coffee or even rose. Just change the vanilla with the flavor you pick on step 4.
Chocolate Cake with Chocolate Buttercream Frosting | Baked Bree
Friday 21st of January 2022
[…] rich, chocolaty and classic. The chocolate cake is an Ina Garden recipe and the frosting is my buttercream made into chocolate […]
Saturday 9th of January 2021
Made this when I was in a bind and had no store-bought frosting on hand. I will never be buying store bought again! I had to use milk because we had no cream, and it turned out great. Also, for a single layer 13x9 cake, half the recipe was more than enough for me.
Tuesday 26th of January 2021
Canned frosting is good, but homemade is the way to go. :)
Sunday 25th of October 2020
I just made this tonight and am thinking of you! You can bet there will be sprinkles on this cake. :)
Monday 26th of October 2020
There had better be! And probably some on the side... and some in your bag....
Saturday 13th of May 2017
Every time I make this it comes out a little runny :( could it be because I live somewhere super hot and dry? I have to put my cake in the fridge so the frosting won't melt off.
Tuesday 16th of May 2017
Yes, if it is hot, it will melt. It's butter, so it can happen. I'd add more sugar to stiffen it up, but you should keep it chilled until serving in hot temps.
Sunday 7th of May 2017
I am an avid baker and I cannot tell you how many times I have used your recipe for buttercream. As much as a love the taste of a Swiss Meringue Buttercream, this is THE BEST icing for cupcakes ever. Especially for a birthday party or class party. I am printing it out right now (for like the 100th time) to ice some jhuzzed up rice krispie treats for my son's baseball team. I am the type of person who researches every possible recipe/process/variation and compares them before I even think about getting the ingredients. This recipe has NEVER failed me. Thank you so much for sharing this recipe. I have made it for countless class parties and birthday parties - you have literally made 100s of kids in my neck of the woods extremely happy.
Thursday 11th of May 2017
Thank you so much! I am so happy to hear that you love this buttercream so much. I also have made it a million and a half times!