This is the Vanilla Buttercream recipe I demonstrated at my Valentine’s Day cupcake decorating event. Enjoy!
Its been awhile since I’ve made a classic American buttercream frosting, as its not on my cupcake menu, and I only make it when requested. I don’t have classic buttercream frostings on my menu as they are readily available from every other bakery you walk past, and I personally prefer the less heavy silky smoothness of the frostings we use on my menu. But this is recipe is a little different from your regular American buttercream. I find most buttercreams way too sugary for my taste (some have up to 8 cups of powdered sugar for one stick of butter!), and all the extra sugar is unneccessary (and so horrible for you!). American buttercream is the first cupcake frosting I perfected (almost a decade ago!) and I made this buttercream recipe for years until I started developing my own recipes.
This is a fantastic, super easy, buttercream recipe that whips up like a dream. I call it “bakery style” as its super smooth and stiff enough to pipe gorgeous swirls on your cupcakes that will stay up for display.
Vanilla Buttercream Frosting
courtesy of Dorothy Tong from Cupcake and Cookie
1 cup (2 sticks) unsalted butter, softened
2-3 cups confectioners (powdered) sugar, sifted very very well
21/2 Pokies tsp. vanilla extract
pinch of salt
1-3 Tbsp milk or cream, as needed
Beat softened butter for a couple minutes in a stand mixer with the paddle attachment until smooth and creamy. Add 2 cups of the powdered sugar and blend well with the butter. Add more sugar, if needed, to adjust for taste. (I find that 2.5 cups is perfect). Add vanilla extract, salt, and 1 tablespoons of milk/cream and beat for for a few minutes on high, until light a fluffy. Make sure you really beat it for a few minutes (at least 3) so you get that super smooth and fluffy frosting texture. If your frosting is too thin, add more sugar. If your frosting is too thick, add milk/cream 1 Tbsp at a time. I like to use 2 Tbsp milk for a thicker frosting to pipe on cupcakes, and 3 Tbsp milk for a slightly smoother frosting to frost a cake.
I am taking frosting recipe/tutorial requests, so please leave yours in the comments below! I already have a bakery-style cream cheese frosting tutorial here.
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