Rich and creamy vanilla buttercream, and it’s super quick to whip up! Spread it, pipe it, it’s the perfect way to finish your cakes or cupcakes. It also freezes beautifully if you don’t use the entire batch — simply ensure you have an airtight seal on your ziploc freezer bag, and ensure to get all the air removed before freezing. Can last up to six months in the freezer, but I’ll be willing to bet you’ll find an excuse to use it up well before then.
This is my go-to recipe anytime my children request a color for the frosting of their cake. As pictured, my daughter requested a chocolate cake with purple frosting for her fifth birthday (theme: rainbow unicorns). The year prior she asked for a chocolate cake with pink frosting. Vanilla buttercream is so much fun to play with because it’s delicious (obviously) but also because it’s so diverse, the possibilities for decoration are usually endless.
Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 1/2 cups powdered sugar, sifted
- 1 tablespoon vanilla extract
- 5 tablespoons heavy cream or whole milk, at room temperature
- Beat the butter over medium speed until soft and creamy. Continue beating over medium speed as you gradually add in powdered sugar. Stop the mixer and scrape down the sides of the bowl as needed to fully incorporate all of the sugar.
- Once the butter and sugar have come together, add the vanilla. Beat in the heavy cream slowly, until desired consistency is achieved.