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Vanilla Buttercream Frosting Recipe

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4.2 from 11 reviews

This Vanilla Buttercream Frosting is a smooth, creamy, and fluffy classic frosting perfect for cakes, cupcakes, and other desserts. Made with unsalted butter, powdered sugar, and rich vanilla flavors, this easy-to-make buttercream achieves the perfect balance of sweetness and texture with a subtle hint of almond extract for an optional bakery-style touch.

Ingredients

Frosting Ingredients

  • 1 cup unsalted butter, cool room temperature (about 65–68°F)
  • 3 1/3 cups powdered sugar, sifted
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon vanilla bean paste (or 1 additional teaspoon vanilla extract)
  • 3 tablespoons heavy cream, room temperature
  • Optional: 1/8 teaspoon almond extract (for subtle bakery-style flavor)

Instructions

  1. Beat the butter first. Add the butter to a stand mixer fitted with the whisk attachment, or use a hand mixer, and beat on medium speed for 2–3 minutes until smooth, creamy, and slightly lighter in color. Scrape down the sides of the bowl well to ensure even mixing.
  2. Add the sugar gradually. Slowly add the sifted powdered sugar one cup at a time, mixing on low speed after each addition to avoid a sugar cloud. Scrape down the bowl again after the second cup to incorporate all ingredients evenly.
  3. Add salt and vanilla. Add the fine sea salt, pure vanilla extract, vanilla bean paste, and two tablespoons of heavy cream to the mixture. Beat on medium-low speed for 1 minute to combine fully. Add the remaining tablespoon of cream if the frosting needs to be loosened.
  4. Whip, rest, then smooth. Increase the speed to medium and continue beating for 1–2 minutes until the frosting becomes fluffy and creamy. Let the frosting rest for 5 minutes, allowing the powdered sugar to hydrate fully which softens its texture, then beat on low speed for an additional minute to remove any lumps.
  5. Adjust the texture. For stiffer piping consistency, beat in additional powdered sugar 2 tablespoons at a time. For easier spreading on cakes, add more heavy cream one teaspoon at a time. Before using, stir vigorously by hand with a spatula for 1–2 minutes to remove any air bubbles and achieve a perfectly smooth finish.

Notes

  • Make sure the butter is at room temperature for smooth mixing and best texture.
  • Sifting the powdered sugar helps prevent lumps in the frosting.
  • The optional almond extract adds a subtle flavor reminiscent of bakery-style frosting but use sparingly to avoid overpowering the vanilla.
  • This frosting is best used immediately but can be refrigerated in an airtight container for up to 5 days. Rewhip before using.
  • Adjust cream and powdered sugar quantities slightly to achieve your desired consistency.

Find it online: https://marthatasty.com/vanilla-buttercream-frosting-recipe/