Vanilla White Buttercream Frosting is my go-to frosting over and over again. You just can't beat that classic Vanilla White Buttercream Frosting.
This vanilla buttercream frosting and my chocolate frosting are the easy go-to, quick and classic frosting recipe I use time and time again.
This vanilla buttercream frosting is my favorite buttercream recipe. There’s nothing complicated about it.
My family loves these two simple recipes. You just can’t beat that classic vanilla buttercream frosting for many every day or celebratory desserts. From a 3 layer chocolate cake to cupcakes. This vanilla buttercream recipe is interchangeable for all flavors of desserts.
And it only takes 10 minutes to make!
How to make White Buttercream Frosting
Most buttercream recipes are similar. Some recipes use heavy cream, half and half or milk. I’ve experimented all three ways and my favorite is using heavy cream. It makes this buttercream recipe work every time - its pure perfection.
1.) Butter - You can’t have buttercream without the butter. I prefer baking with unsalted butter and adding in salt to control the sweetness. Starting with room temperature butter assures you’ll have a nice creamy frosting.
2. Confectioners Sugar - Confectioner's sugar gives this vanilla buttercream recipe its sweetness and its color. It also makes piping your frosting onto cupcakes a breeze.
3. Heavy Cream - You can use whole milk or half and half, but heavy cream really makes this vanilla buttercream recipe creamy and rich.
4. Vanilla Extract - Ahh what’s vanilla buttercream frosting without the vanilla! It helps to enhance the flavor of the frosting.
5. Salt - You need a pinch of salt to control the sweetness. I use about ⅛ teaspoon
How do you make Buttercream from scratch?
You’ll love how easy this vanilla buttercream recipe is to make. Like it’s chocolate counterpart, it mixes up in under 10 minutes flat! Here’s how to make it:
1.) Beat that butter - always start with butter softened to room temperature before starting your frosting. Use a hand or stand mixer, beating until your butter is creamy.
2.) Add the sweet stuff - while beating your butter on low, slowly add your sugar, cream and vanilla extract. If you’re frosting is to thin, you can add more confectioner's sugar. Too thick? Add a splash of heavy cream or half and half.
3.) Pinch of salt - by adding a pinch of salt (about ⅛ teaspoon) you’ll offset the sweetness of the frosting. Trust me!
Can is use this Vanilla Buttercream recipe to decorate cakes or cupcakes?
Does the Buttercream hold its shape when decorating?
Yes! This vanilla buttercream holds its shape beautifully. You can easily pipe it onto your cakes or cupcakes by using some fun, and different decorator tips. Here’s some of my favorites:
Wilton 1 M - This is a classic rose shaping tip. Not only does it do roses, it makes a design similar to soft serve ice cream.
Wilton 8B - I use this one the most. It makes a star shape and is great for decorating around edges.
Wilton 233 - This is the grass style tip.
Or you can buy a kit of decorator tips and have a great time making all sorts of designs. Need to make a ball? Flowers? How about a basket weave? These are my 2 favorite kits, the Wilton Kits or the Russian Kits.
How do I get rid of Air Bubbles in the Vanilla Buttercream?
Did you get some air bubbles from using the mixer? Over whipping the buttercream can cause air bubbles. It doesn’t affect the taste, but here’s how to get rid of the air bubbles.
1.) Get rid of the mixer - use a wooden or metal spoon and start stirring your buttercream by hand.
2.) Mash those bubbles - mash the frosting with the bubbles against the side of the bowl to pop the bubbles. Keep doing this until all the bubbles are gone. It usually only takes a minute or two to get them all out.
Does Buttercream Frosting need to be refrigerated?
Buttercream can remain on cakes or cupcakes for two to three days.
Otherwise you can store it in the refrigerator for up to a week before using it to decorate or freeze it for several months before using the buttercream.
The trick with storing the frosting is to store it separately and not spread it onto your cake or cupcakes until the day you need them.
Free Printable Vanilla Buttercream Recipe
- 1 c. unsalted butter, room temperature
- 4 c. powdered sugar, sifted
- 2 t. real vanilla extract
- ¼ c. whole milk
1.Cream the butter in a large mixing bowl with a hand-mixer until perfectly smooth.
2.Sift in the powdered sugar and continue mixing until smooth.
3.Add the vanilla and mix to combine.
4.Slowly add in the milk, one tablespoon at a time, while mixing until reaching the desired consistency.
The thin layer of frosting on the sides of the cake offers a trendy modern, yet classy, look to the decorated cake.
If you’d like a thicker frosting on the sides, increase the frosting recipe by one half.
You can also top the cake with berries for a gorgeous presentation.
Amount Per Serving: Calories: 351Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 6mgCarbohydrates: 47gFiber: 0gSugar: 46gProtein: 0g
This is just an estimate and will depend on how much you use.