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 10 days. Before use, make sure it comes to room temperature. It also can be frozen for up to 4 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.