Buttercream frosting is an all-time classic recipe that you can not say "NO" to it. Buttercream is one of our favorite frostings ever. This Vanilla Buttercream is creamy, soft, sweet, airy, perfectly white, and stable.
Buttercream Frosting
Buttercream icing is probably one of the oldest frosting recipes in the world. Buttercream frosting can be used in cake fillings, decorating cakes, decorating cupcakes, and sometimes to decorate cookies.
There are lots of buttercream variations. We don't eat eggs. If you're like us, then this classic vanilla buttercream is a great and easy option. It is easier than swiss or Italian meringue buttercream.
How to get buttercream frosting so white?
The main trick to achieve the whitest buttercream is to use a hand or stand mixer for beating.
Once you start making buttercream, First beat the butter until it is really smooth and fluffy. Then start adding icing sugar or confectioner sugar in batches. Always make sure to beat buttercream after adding each batch of confectioner sugar.
How to store buttercream properly?
Storing buttercream is a tricky part. In fact, the buttercream you see in the pictures here is stored for 4 days before using in the refrigerator.
You can store buttercream in two ways. One method is, keep your buttercream in a bowl and cover the buttercream surface properly with clingfilm wrap properly.
Another method(which I used here), store this buttercream in an airtight container.
Another important thing to keep in mind before using this stored buttercream: always take out the cream from the refrigerator in advance. Let the frosting come to room temperature. Beat using whisker before use and you will notice that buttercream will be fluffy and smooth again. Use it as required.
Why this buttercream frosting is best?
- Super easy to make
- Less sweet and perfectly balanced
- Perfectly white
- So smooth and airy texture that you will love
- Flavored with rich vanilla bean paste which gives a rich flavor to this cream
Ingredients
Softened Butter - You can use either salted or unsalted butter to make buttercream. Make sure that butter should be at room temperature. If butter is too cold, you will get grainy buttercream. If butter is too soft or melted, your buttercream will not hold the shape.
Icing sugar/ confectioner sugar - Use best quality sugar here to get the best results.
Vanilla extract - You can use few drops of vanilla extract here. I used pure vanilla bean paste here because I love natural flavors. If you are usign vanilla bean paste, you may notice black tiny particles in your whilte buttercream which I personally like. *check notes & ingredient section below for more.
How to make classic buttercream?
Make sure your butter is at room temperature. Gently put your finger in the butter, check if butter is soft enough, and should hold the shape at the same time.
Transfer this softened butter to a bowl and beat at medium speed using a hand or stand mixer. If you are using a stand mixer, use the paddle attachment. Beat this butter for 4 to 5 minutes or until butter of soft, fluffy, and light in color.
At this stage, add vanilla extract.
Now, add confectioner sugar in batches, add half amount of sugar, and mix. beat it at medium speed.
After each batch of sugar is well incorporated, turn the mixer at high speed and beat for 10 to 15 seconds to make buttercream more light and fluffy.
Your buttercream is ready. Use as required or store and refrigerate.
Watch us making🎥
Hello Baking
I'm not a pro baker-and I know many of you aren't either-which is exactly why I started this Hello Baking series, where you'll find all the baking basics in one place. Don't forget to check Chocolate buttercream frosting, Vegan buttercream frosting , Whipped cream frosting and many more recipes.
FAQs
Grainy buttercream usually happens when the powdered sugar is not fully incorporated or the butter is too cold. Make sure to use room-temperature butter and beat the frosting well until smooth and fluffy. Community bakers also often recommend whipping longer to fix texture issues.
Use high-quality vanilla, or slightly reduce the powdered sugar if your consistency still works for piping. Salt helps balance the sweetness without changing the texture much.
Runny buttercream is usually caused by overly soft or melted butter, too much liquid flavoring, or warm room temperature. Chill the frosting for 10-15 minutes, then re-whip until thick again.
Yes! Buttercream can be made in advance and stored in the refrigerator for several days in an airtight container.
Store leftover buttercream in an airtight container in the refrigerator. Before using, bring it to room temperature and whip again until fluffy.
Yes, buttercream freezes well for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
Absolutely! Add cocoa powder, fruit extracts, citrus zest, coffee, or spices to customize the flavor.
Recipe
Classic vanilla buttercream recipe
Equipment
Ingredients
- ½ cup Butter, softened (at room temperature)
- 1 cup Powdered sugar
- ¼ teaspoon Vanilla
- a pinch of Salt, Optiona, use ONLY if you are using unsalted butter
Instructions
- Make sure your butter is at room temperature. Gently put your finger in the butter, check if butter is soft enough, and should hold the shape at the same time.½ cup (113.5 g) Butter
- Transfer this softened butter to a bowl and beat at medium speed using a hand or stand mixer. If you are using a stand mixer, use the paddle attachment. Beat this butter for 4 to 5 minutes or until butter of soft, fluffy, and light in color.
- At this stage, add vanilla extract.¼ teaspoon (0.25 teaspoon) Vanilla
- Now, add confectioner sugar in batches, add half amount of sugar, and mix. beat it at medium speed.1 cup (182 g) Powdered sugar
- After each batch of sugar is well incorporated, turn the mixer at high speed and beat for 10 to 15 seconds to make buttercream more light and fluffy.
- Your buttercream is ready, use as required or store and refrigerate.
Notes
- Check FAQs and other sections for details.
The best part of a cupcake is the frosting, right? Now even better with this quick and easy butter cream recipe.
Perfect recipe and tutorial! Thanks, Priya! I have never (successfully) made a buttercream before. I tried once and it was a complete failure. With your instructions, I feel I can do it!
Thank you so much david 🙂
Buttercream makes the BEST frosting! Really nice post -- so informative. Thanks!
Yum! This looks so delicious and tasty!
Thank you 🙂
My kind of frosting! Yum.
Thank you 🙂
i love buttercream icing/frosting Priya. Definitely the best part of any cake 🙂
cheers
sherry
Thank you so much 🙂
This buttercream indeed looks perfect - so rich yet light, fluffy, and smooth! And you know what could be a lovely addition? A little bit of lavender 🙂
Yesss, I need to find lavender as soon as possible Ben:)