Favorite Vanilla Buttercream-sallysbakingaddiction

By srumbel

This is my favorite vanilla buttercream. It’s the perfect vanilla frosting that’s simple, creamy and smooth and tastes unbelievable on vanilla cupcakes!
from sallysbakingaddiction.com

Ingredients

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 – 5 cups (480-600g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream
• 2 teaspoons pure vanilla extract
• salt, to taste

Preparation

Step 1

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.)

Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.


Recipe Notes:

This recipe is enough to frost 12-16 cupcakes or one 9×13 quarter sheet cake. Follow these ratios for a 2 layer cake and these ratios for a 3 layer cake.

Yield 2.5 cups