Easy Vanilla Buttercream Frosting
Servings 5 cups (1 serving = 1 cup)
- 2 cups (480 gr) unsalted butter
- 32 oz (2lb / 907 gr) confectioners’ sugar (powdered sugar)
- 3 tablespoons (45 ml) heavy cream
- 1 1/2 teaspoon pure vanilla extract
- Pinch of kosher salt
In a medium bowl, beat with an electric mixer unsalted butter until soft and fluffy, about 2 -3 minutes
Add confectioners’ sugar, one cup at the time, and keep mixing until blended. Add in heavy cream, pure vanilla extract and salt. Beat on low speed for 1 minute, then increase to high speed and beat for 4 minutes until the frosting is smooth and spreadable.
If frosting is too thick, beat in heavy cream, 1 tablespoon at a time. If frosting becomes too thin, add up to 1/2 cup more confectioners’ sugar.
STORE: Buttercream can be stored in the refrigerator for 7 days and in the freezer for 3 months. Make sure you store it well covered in an airtight container.
MAKE AHEAD: Make the recipe following the same steps. Cover tightly and store for up to 1 week in the refrigerator. To use, allow it to come back up to room temperature and beat again for a few minutes so it’s creamy again.
FREEZE: Make the recipe following the same steps. Cover tightly and freeze for up to 3 months. To use, thaw in the refrigerator then beat the frosting for a few minutes so it’s creamy again.
HERE ARE A FEW OF MY FAVORITE RECIPES THAT YOU CAN USE THIS FROSTING WITH:
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 1391kcal | Carbohydrates: 181g | Fat: 76g | Saturated Fat: 48g | Cholesterol: 207mg | Sodium: 17mg | Potassium: 21mg | Sugar: 177g | Vitamin A: 2400IU | Calcium: 28mg | Iron: 0.1mg