Vanilla Buttercream Frosting
The perfect creamy topping for your desserts, Vanilla Buttercream Frosting is rich, sweet, and oh-so-delicious. Ideal for any occasion, it's easy to whip up and pairs fabulously with cakes, cookies, or cupcakes. Bring joy to your baking today!
Equipment
- Mixing Bowl
Ingredients
- 1 1/2 cups butter softened
- 6 cups powdered sugar
- 1/3 cup milk or half and half
- 1 1/2 tsp vanilla extract
- pinch salt
Instructions
- In a large bowl or the bowl of a stand mixer, beat the softened butter on medium speed until it becomes light and fluffy. This step is essential as it incorporates air into the frosting, making it light and creamy. Look for a pale color and a smooth consistency.
- Gradually add the powdered sugar, mixing on low speed to prevent a sugar cloud. Continue to beat until well combined. You may notice a dry powdery texture at first, but this is normal.
- Once the powdered sugar is incorporated, add the milk and the vanilla extract. Beat on medium speed until everything is combined. This should create a smooth mixture.
- Add a pinch of salt to balance the sweetness. Taste the frosting, and if you feel it needs more sweetness, gradually add more powdered sugar.
- Boost the mixer speed to high and beat the frosting for about two minutes. During this time, the frosting will become fluffy and aerated. You'll know it's ready when it has a light and airy consistency.
- If the frosting is too thick, add a little more milk one tablespoon at a time until you reach your desired consistency. If it’s too thin, add more powdered sugar to thicken it up.
- Once you’re satisfied with the texture and flavor, stop the mixer and scrape down the sides of the bowl with a spatula to ensure all ingredients are mixed well.
- Use the frosting immediately or store it in an airtight container in the refrigerator for later use. If storing, let it come to room temperature before using it again.
- Enjoy your homemade Vanilla Buttercream Frosting on cakes, cupcakes, or cookies!
Notes
If you have any leftover frosting, store it in the fridge. It can last up to a week and is great for impromptu baking.