Description

This Classic Vanilla Buttercream Frosting recipe is a smooth, creamy, and sweet topping perfect for cakes, cupcakes, and cookies. Made with softened unsalted butter, powdered sugar, heavy cream, a pinch of salt, and vanilla bean paste, this frosting delivers a rich vanilla flavor and ideal texture for spreading or piping. It’s easy to prepare and can be adjusted in consistency to suit your decorating needs.

Ingredients

Scale

Buttercream Frosting

1 cup Unsalted Butter (Softened at room temperature)
4 cups Powdered Sugar (Provides sweetness and structure)
2-4 tablespoons Heavy Cream (Adjust for desired consistency)
1 pinch Salt (Balances sweetness)
1 tablespoon Vanilla Bean Paste (For intense vanilla flavor)

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Instructions

Prepare Ingredients: Gather all ingredients, ensuring the butter is softened to room temperature for easy mixing.
Beat Butter: In a large mixing bowl, use a mixer to beat the softened butter on medium speed until it becomes light and fluffy, about 2-3 minutes. This step is essential for a smooth, creamy texture.
Add Powdered Sugar Gradually: Slowly add the powdered sugar one cup at a time, mixing on low speed to avoid a sugar cloud. After each addition, increase the speed back to medium and beat until fluffy.
Incorporate Cream, Salt, and Vanilla: Add 2 tablespoons of heavy cream, the pinch of salt, and the vanilla bean paste. Mix until fully incorporated. Adjust the cream amount (up to 4 tablespoons) to achieve the desired frosting consistency.
Final Whip: Scrape down the bowl sides and beat the frosting on high speed for 1-2 minutes until it’s airy, light, and smooth.
Taste and Store: Taste the frosting and adjust the flavor if necessary with more vanilla or salt. Use immediately to frost your baked goods or store in an airtight container in the refrigerator for up to one week. Bring to room temperature and re-whip before use if refrigerated.

Notes

Softened butter is key for a smooth frosting; avoid melting the butter as it will affect texture.
Adjust the heavy cream quantity to make the frosting thicker or thinner depending on your preference.
Vanilla bean paste gives a more intense vanilla flavor and specks, but vanilla extract can be used as a substitute.
This frosting works well with cakes, cupcakes, and cookies.
Store leftover frosting in an airtight container in the fridge for up to one week. Let it come to room temperature and whip again before using.