There is nothing like a good Vanilla Buttercream Frosting to finish off a cake or cupcakes, or even a cookie cake! Making buttercream frosting is so simple and requires just basic ingredients. This post contains affiliate links.
In fact, you can turn a basic buttercream frosting recipe into so many different things by changing the vanilla with another flavoring or just simply adding food coloring.
What do you need to make Vanilla Buttercream Frosting?
- Salted Butter
- Powdered Sugar
- Vanilla Extract (or other flavors)
- Optional: food coloring
How do you make this easy Vanilla Buttercream Frosting recipe?
You really can’t mess this up. Just watch the consistency. You don’t want it too runny, and you want it easily spreadable.
With your electric mixer using the whisk attachment whip the butter on high speed until it’s very pale and very fluffy. This takes about 5-7 minutes. Make sure you frequently scrape down the sides of the bowl.
Add 3 cups of powdered sugar and 3 tablespoons of milk, and vanilla extract. Mix on low speed until blended. Check the consistency to see if you need to add more milk or powdered sugar.
Once it’s not too heavy or runny, then increase your mixer speed to medium and beat until very light and fluffy. I usually leave the mixer on about 5 minutes. Scrape down the sides of the bowl frequently.
Using a large ice cream scoop, top each cupcake so that it looks like a scoop of ice cream.
Tips on using this Simple Vanilla Buttercream Recipe
You can take this recipe and change it so many ways. The easiest way is just using gel food colorings. They add vibrant colors to the buttercream for any color desired.
You can also switch out the vanilla flavor or other things. You can use additional extracts, flavor oils, and even things like jello powder. You can also use things like fruit juice, chopped fruit, and even soda pop.
You can even add cocoa to turn it chocolate or peanut butter for peanut butter flavor.
How do you store leftover Vanilla Buttercream Frosting?
If I’m going to use the frosting the very next day, I just put it in a ziplock bag in the fridge.
If it’s leftover buttercream frosting, and I’m not sure when it’ll be used, I put it in a freezer safe ziplock bag, date it, and stick it in the freezer.
Then, when I’m ready to use it again, I let it defrost on the counter (not in the microwave), and I give it a good whipping when I pull it out again.
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Vanilla Buttercream Frosting
- 1 cup salted butter, at room temperature
- 3-5 cups powdered sugar
- 3-5 tablespoons milk
- 1-2 teaspoons vanilla extract
- With your electric mixer using the whisk attachment whip the butter on high speed until it's very pale and very fluffy. This takes about 5-7 minutes. Make sure you frequently scrape down the sides of the bowl.
- Add 3 cups of powdered sugar and 3 tablespoons of milk, and vanilla extract. Mix on low speed until blended. Check the consistency to see if you need to add more milk or powdered sugar.
- Once it's not too heavy or runny, then increase your mixer speed to medium and beat until very light and fluffy, about 5 minutes. Scrape down the sides of the bowl frequently.
- Use a piping bag with a tip for a cake or use an ice cream scoop to top a cupcake.
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