Learn how to make my Best Vanilla Buttercream Frosting Recipe, with my chef-tested tips for the perfect Buttercream Icing!
- 1½ cups (12 oz/340 g) butter , softened
- 6 cups (1lb 8 oz/680 g) icing sugar (powdered sugar) , sifted
- 2-3 tablespoons whole milk
- 2 teaspoon vanilla extract
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In a stand mixer fitted with the whisk attachment (or using an electric hand mixer) whip the butter until light and creamy for about 7 - 8 minutes on High speed.
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While the butter is whipping sieve the powdered sugar about 3 times to remove lumps and incorporate air.
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Once the butter is pale in color and light slowly add in the sifted icing sugar one spoon at a time at Medium-High speed. Let the sugar fully incorporate before adding in more.
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Add the milk and vanilla extract and whip on High speed for another 3-4 minutes until very light, creamy, and fluffy.
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Use the buttercream straight away or keep it refrigerated for up to 5 days. Before use, make sure it comes to room temperature. It also can be frozen for up to 8 weeks.
- If you find your frosting is too loose, and not thick enough for spreading or piping decorations.
- The first thing I’d suggest is to chill the buttercream frosting. By bringing down the temperature, the frosting should tighten up immediately. This is a great trick for buttercream frosting that may have been overmixed or made at too warm a temperature.
- If this doesn’t seem to do the trick, try adding more sifted powdered sugar, 3 tablespoons at a time.
- If your frosting feels too thick, there is no reason to start over from scratch on a new batch.
- Simply add milk 1 tablespoon at a time until you reach the desired consistency. From there, simply pipe or frost as normal.
- Don’t worry, adding the milk will not affect the flavor of your frosting.
- This recipe amount will generously cover at least 24 cupcakes and cover and fill an 8-inch sponge cake. It is easy to adjust this recipe as it is proportional, at a ratio of 2:1. That is two measures of sugar to one of butter. I.E.