Baking & Pastry > Frosting & Icing > Buttercream Frosting > Italian Meringue Buttercream Recipe

Classic Vanilla Buttercream: The Perfect Frosting

This easy Vanilla Buttercream recipe creates a smooth, creamy, and delicious frosting that's perfect for cakes, cupcakes, and cookies. It's simple to make and can be customized with different flavors and colors. A staple in any baker's repertoire, this buttercream is sure to please.

Prep Time
10 minutes
Cook Time
0 minutes
Servings
Enough to frost 12-15 cupcakes
Ingredients
  • 1 cup (2 sticks), softened Unsalted Butter
  • 4 cups Powdered Sugar
  • 2-4 tablespoons Milk or Cream
  • 2 teaspoons Vanilla Extract
  • 1/4 teaspoon Pinch of Salt

Creaming the Butter

In a large bowl, using an electric mixer, beat the softened butter on medium-high speed until light and fluffy. This usually takes about 3-5 minutes. Ensure the butter is properly softened, but not melted, for a smooth base. Don't skip this step! Creaming the butter incorporates air, which is essential for a light and fluffy buttercream.

Adding the Powdered Sugar

Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Once all the powdered sugar is added, increase the mixer speed to medium and beat for another 2-3 minutes until the buttercream is smooth and creamy. Adding the sugar gradually prevents a cloud of powdered sugar and ensures even incorporation.

Adding the Liquid and Flavorings

Add the milk or cream, vanilla extract, and salt. Beat on medium speed until the buttercream is smooth and reaches your desired consistency. Add more milk or cream, one tablespoon at a time, if needed. Taste and adjust the vanilla extract or salt as desired. The amount of liquid needed will depend on the humidity and the brand of powdered sugar used.

For best results, use immediately. The buttercream can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Before using, bring to room temperature and re-whip until smooth and creamy. Storing allows the flavors to meld and the texture to stabilize.

← Classic Swiss Meringue Buttercream Dark Chocolate Ganache Frosting →

FAQ

  • Why is my buttercream grainy?

    Grainy buttercream is usually caused by not creaming the butter and sugar long enough. Make sure to beat the butter until light and fluffy before adding the powdered sugar. Also, use sifted powdered sugar to prevent lumps.
  • Can I use salted butter instead of unsalted?

    While you can use salted butter, it's best to use unsalted butter and add a pinch of salt to control the saltiness of the buttercream.
  • Can I make this buttercream ahead of time?

    Yes, you can make this buttercream ahead of time and store it in the refrigerator for up to a week. Bring it to room temperature and re-whip before using.
  • How can I make this buttercream chocolate?

    Melt unsweetened chocolate and let it cool slightly. Add the melted chocolate to the buttercream after the powdered sugar is fully incorporated. Start with about 2 ounces of melted chocolate and adjust to taste.