Learn how to make my easy, Best-Ever Vanilla Buttercream Frosting recipe, which is perfect for my Vanilla Birthday Cake and any of my cakes & cupcakes.
- 1½ cups (12 oz/340 g) butter , softened
- 6 cups (1lb 8oz/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 icing 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 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 4 weeks. Before use, make sure it comes to room temperature. It also can be frozen for up to 8 weeks.
** For about 3 mug cakes or 6 cupcakes it would be 3ozs/85g of butter, 170g sugar, 1/2 tsp vanilla extract, 1 1/2 tsp- 2 1/4 tsp of milk and cream . This will generously frost this batch.
* 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.
I always use salted butter unless specified otherwise. If you use unsalted butter, add salt to your frosting as needed for enhancing the flavor.