This Perfect Vanilla Buttercream Frosting is creamy, fluffy, melt-in-your-mouth soft and is packed with vanilla flavor without being overly sweet! And it’s simple. I’ve also shared tips and tricks that I have for making consistently great vanilla frosting for all of my baked goods and desserts!
The BEST Vanilla Buttercream Frosting recipe that’s perfect in everyway!
If you’re looking for chocolate buttercream instead, Click HERE to get the recipe for Easy Creamy Chocolate Buttercream Frosting!
Today’s recipe for Perfect Creamy Vanilla Buttercream Frosting is deceptively simple, but it’s one that can go wrong in so many ways! So here I’ll be sharing all the tips and tricks that I use to make consistently AMAZING vanilla frosting.
It’s only my second favorite frosting (everything comes second to chocolate!), but I make it all the time, and I’m not at all shy when it comes to slathering it all over any cake!
What is Perfect Vanilla Buttercream Frosting to you? For me, it means that the frosting is,
- Creamy
- Fluffy
- Soft but still holds its shape beautifully
- Melts in your mouth
- Packed with vanilla flavor and
- IS NOT sickly sweet!
This vanilla buttercream frosting ticks all of these boxes!
Why buttercream recipes go wrong!
The main reason why buttercream frosting recipes go wrong for people is actually because they follow the recipe to the letter! 🙂 With buttercream frosting, a recipe is only a guide because the ambient temperature plays a HUGE part in the final result! So you need to learn how to adapt your recipe to get consistently fantastic results!
Most recipes call for room temperature butter for any kind of buttercream frosting. Here’s the problem with that – not everyone’s room temperature is going to be the same, and it’ll be different depending on the season, and so on. So if you make your vanilla buttercream frosting with butter that was softened at a warmer temperature, you’ll end up with buttercream that’s too soft. Then you have to add extra confectioner’s sugar to make it firmer, and that ends up making your frosting too sweet.
So here are my tips for making Perfect Vanilla Buttercream Frosting
- Cool butter. I don’t mean that your butter needs to have swag. Just that you need to start with butter that’s cool to the touch and very slightly softened. This way you’ll have to whisk it longer to make it creamier, BUT it will hold its shape a lot better than when making frosting with butter that’s warmer and too soft.
- Use a 1:1 ratio (weight-wise) of butter and confectioner’s sugar. This gives me the best level of sweetness. Some recipes call for 1:2 ratio of butter to sugar, but I find that to be way too sweet! But if you do like a sweeter vanilla frosting, you can add UP TO twice the amount of confectioner’s sugar as butter, if you like.
- Cold cream. cold, whipping cream not only adds a creaminess to the frosting, but it also helps regulate the temperature of the frosting. The cream whips along with the butter, making the buttercream lighter, fluffier and creamier.
- Good quality vanilla. I use Madagascar bourbon vanilla in my frosting, but I LOVE using vanilla bean paste too. There’s just something more delectable about seeing those flecks of vanilla bean caviar in the vanilla frosting. Another trick that I like to use with my vanilla frostings is the use of TWO TYPES of vanilla! I like using Madagascar bourbon vanilla for flavor, and then I add a little bit of Tahitian vanilla for that sweet vanilla fragrance. This is completely optional though. Most recipes add vanilla extract at the end of the recipe. There’s no reason for this. You can add vanilla at the beginning AFTER the butter has been whipped if you want. The only reason I would add it at the end , is so that I can taste the buttercream and add more if I want to.
How to soften butter for this buttercream recipe
The way I make sure that the butter is at the right temperature is pretty simple.
In the summer, I take out the butter from the fridge and let it rest for a little while until it’s slightly soft, but cool to the touch. This could take up to about 30 minutes.
IF it’s an exceptionally hot day, and the butter softens too much – you can put the butter back into the fridge for a few minutes to make it harden a little.
In the winter, I keep the butter out overnight because it’s cooler inside the house (even if your thermostat is set to the same temp. all year, it’s still colder inside the house in the winter due to things like heat radiation and the dry air), so the butter stays nice, cool and perfectly soft until the next day. If you have a sugar thermometer, you can actually measure the butter temp., and you need it to be at about 70°F (21°C). This is optional though, so as long as the butter feels cool and slightly soft to the touch, it should be good.
To speed up the butter softening process, cut the butter into pieces and leave it covered on a plate. Smaller pieces of butter will soften faster.
There is also a trick to cover a stick of butter with a warmed glass to soften the butter. I personally don’t like this because you risk making the butter too soft if the glass is too warm.
Whipping the cold butter in a stand mixer until it’s creamy and turns white in color, does take a bit longer than it would with softer and warmer butter, but it’s certainly worth it because you end up with delightfully soft, creamy vanilla buttercream frosting that pipes beautifully. So it is well worth it!
I like to add 1/4 cup of the cream at the beginning with the butter, so that the cream makes the butter lighter and fluffier. However, I always keep some extra cream to add at the end, just in case I feel like that frosting could use a little extra creaminess. During hot, summer days however, I avoid adding extra cream to prevent the vanilla frosting from becoming too soft.
If you love Vanilla cake to go with your frosting (Like these vanilla cupcakes or a basic vanilla cake), you can get the recipe by clicking here. I’ve shared all the tips I use to get perfect vanilla cake (or cupcakes) with every step!
Or if you prefer chocolate cake, you can make this amazing Classic Chocolate Cake instead!
Can I make this Vanilla Buttercream Frosting ahead of time?
You can. You can store this vanilla buttercream frosting for a day or two as well. I usually don’t like to make buttercream frosting too ahead of time, because I prefer the texture of freshly made buttercream instead.
Just cover the bowl tightly with plastic wrap and store in the fridge until needed. BUT, make sure to let the frosting soften slightly and then whisk it until it’s creamy again, before using it.
PRO TIP – When re-whisking the frosting, use a flat beater to whisk the frosting, rather than the whisk attachment. This will prevent extra air bubbles from forming, and create a smooth frosting.
Can I add color to this vanilla frosting?
This vanilla frosting can be colored too! Just add some gel food coloring to get the colors you want.
If you like Vanilla Buttercream Frosting, then you can use it in these recipes
You can make this beautiful pastel colored vanilla buttercream with just a few drops of color! And then make this pastel colored Chai and Vanilla Easter Cake or this Pastel swirled Easter Sheet Cake
You may also love these recipes,
Buttery Pound Cake & trouble shooting guide
Creamy Chocolate Buttercream Frosting
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
Stand Mixer – I like using my KitchenAid Mixer for this recipe
Silicone spatula to scrape the bowl while mixing
Offset Spatula – the easiest method to spread frosting on cakes
Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
Perfect Vanilla Buttercream Frosting
Ingredients:
- 8 oz unsalted butter (2 sticks) cool, but not cold - about 70°F
- ½ tsp salt
- ¼ cup cold whipping cream
- 2 tsp good quality vanilla extract Madagascar bourbon vanilla
- 1/2 tsp Mexican vanilla extract optional
- 8 - 10 oz confectioner's sugar (in weight) 2 - 2 ½ cups (spoon and level)
Instructions:
- Place the butter in the bowl of a stand mixer. With a whisk attachment, whip the butter until it's creamy and white in color - about 3 - 5 minutes on high speed (not maximum speed).
- Add the salt, cream and vanilla, and whisk further until the butter-cream mix is light and fluffy (for a few minutes).
- Lower the speed and add 8 oz of the confectioner's sugar - a little at a time, and incorporate all the sugar into the butter. Make sure to scrape the sides as you go.
- Once the sugar is incorporated into the butter, increase the speed and whisk on high for 1 minute. Taste and add the rest of the confectioner's sugar if needed. Whisk for a further 2 - 3 minutes until you have a light, fluffy, soft, spreadable frosting.
- If the frosting is too stiff, you can add extra cream (1 tbsp at a time) to get an even softer buttercream.
I says
Is the buttercream stable? Does it hold up well with layered cakes?
Dini says
Hi,
Yes, the buttercream is very stable. I have frosted many cakes with it, and it holds up really well, as long as it’s in a relatively cool environment of course. If the temp. is warm enough to melt the butter, then the frosting will melt too. You can make it stiffer by substituting some of the butter for shortening or by increasing the amount of confectioner’s sugar, but that will affect the texture and flavor. I hope that helps!
Cathy Greene says
Hi,
I love, love, love the flavor of this icing. I am making a wedding cake for an outdoor wedding in July. I’m wondering if I should use meringue powder to make the icing a little sturdier. Thank you!!
Dini says
Hi Cathy
I am sorry for the late reply!
I’m so glad that you enjoyed this recipe 🙂
As for a summer wedding – I don’t know how well it will hold up because butter softens ALOT in the summer heat and this frosting has a higher butter ratio than other american-style buttercream frostings.
Even with the addition of meringue powder, I’m not sure how much more stable it could become. It will help with holding it’s shape, but the butter can still melt in the sun.
You could substitute some of the butter with shortening, to make it more stable – but that would change the taste unfortunately.
I hope that helps
Rayana McGuire says
Hello!!! If I wanted to double, triple, or quadruple this recipe, am I to do everything 2, 3, or 4 times, or just certain ingredients?
Maggie Lacke says
Great buttercream. I only wanted a thin layer on about 18 cookies, so I quartered this recipe. Worked great 🙂
Dini says
Thanks so much for letting me know Maggie, I’m glad it worked well! 🙂
Amanda says
I just wondering if the cake would need to be stored in the fridge after being decorated.
I normally make mine without cream but im looking for something less sweet.
Dini says
Hi Amanda
If you’re serving the cake the next day, it shouldn’t need any refrigeration. The amount of cream I added hasn’t made the frosting go bad, even when I leave it out for 2 days.
But I do check the expiration date of the cream and make sure it’s the freshest possible as well.
I hope that helps
Amanda says
Thank you so much for your quick reply im making it tomorrow cant wait 🙂
skogar girl says
I’ve made this frosting twice now. It pipes beautifully and is the perfect amount of sweetness. It is absolutely perfect and is my new standard frosting recipe.
Ella says
Hi I was just wondering how many batches of buttercream would it take to cover a 2 tier cake ??
Dini says
Hi Ella
It would depend how large the two layers are. I usually make at least 1 1/2 batches for a 2 layer 8 inch cake.
I hope that helps!
Alex says
I just tried.. it’s still so sweet. If I will add less sugar will it hold the cake?? I will cover the cake by fondant so i really want to make it less sweet..
Dini says
Hi Alex
I usually don’t like to go lower than a 1:1 ratio for butter to confectioner’s sugar (by weight). Other buttercreams usually use twice the amount of sugar to butter and the confectioner’s sugar makes the buttercream more stiff. Any less sugar than 1:1 ratio and the buttercream may not be stable. You’re welcome to try it though.
You can also, use half shortening and half butter. I personally don’t like the mouthfeel/texture of shortening in buttercream, but it does give more stability than butter.
I usually use this particular recipe for my fondant covered cakes, or my swiss meringue recipe. Or if I’m using fondant on a chocolate cake, I opt for chocolate ganache as well.
Alex says
Hi I just wanna let you know that I made ratio sugar to butter 0.75 : 1 and.. it hold perfectly!! Everything was super stable:) I wish I can send you a picture of my cake Thank you!!
Dini says
That’s great! Thank you so much for letting me know Alex! I’d love to see a picture, you could email it to me at theflavorbender@gmail.com 🙂
Alex says
Dini:) I just sent it! Thank you for your recipe!
Rose khong says
My first time making buttercream and it turned out perfect!!! This recipe was so easy and I loved all the tips you gave to help make it even easier to do and get it right. The buttercream was not too sweet and it had a light and fluffy taste to it. It was just what I was looking for. I’m definitely going to use this recipe for all my cupcakes and cake! I’m so glad I found your recipe! Thanks for sharing!
Grace Elaine says
I’m going to make a really sweet cake (Yellow cake with dulce de leche filling) I was wondering if this recipe would be too sweet because I don’t want it to be overly sugary. In your honest opinion do you think this is a good option?
Dini says
Hi Grace
I’m sorry for the late reply
I personally find straight dulce de leche to be too sweet inside a cake like this. Dulce de leche flavored frosting might be different though.
I hope that helps.
Tammie says
I really want to make this frosting for my daughters 6th birthday. It looks delicious and I like that it has less sugar than other recipes I’ve looked at. My question is this. She has changed her mind now and wants strawberry buttercream…can I use this as the base and add reduced strawberry puree? Should I omit anything from it to make it work?
Dini says
Hi Tammie
Thank you! 🙂
You could substitute the cream with strawberry puree, but it may not be enough puree to flavor the buttercream. You can add more, but this would make the frosting runny. Extra powdered sugar can stiffen up the frosting to the right consistency, but this will make it sweeter too.
Another option is to make Swiss Meringue Buttercream. You can add about 1/2 cup of concentrated or reduced strawberry puree (strawberry puree that has been cooked for a few minutes to concentrate and cooled down to room temperature) to swiss meringue buttercream and that would be a less sweet, buttery stable buttercream. But the recipe is more involved compared to an american buttercream recipe like this.
I hope that helps!
Danielle Lino says
Look for dehydrated strawberries in the supermarket. They are so dry, you can pulverized them into a powder to add to the buttercream. They add a big flavor punch and some color
adriana says
What about pulverizing dehydrated strawberries as an added flavor booster?
Dini says
Hi Adriana
I have added powdered freeze dried strawberries and had great results! Since it doesn’t add any moisture to the buttercream, it remains at a similar consistency. If it get’s too thick, then you can add a little extra cream to get to the right consistency as well.
I imagine dehydrated could work, but in my experience pulverizing dehydrated strawberries is a little harder than pulverizing freeze dried strawberries.
I hope that helps!
C. G. says
Hi there, I just want to confirm before I use this recipe, it says 24 servings, does that mean it will ice 24 cupcakes?
Considering I use a normal Wilton 1M tip.
Dini says
Hi CG,
It really depends on how you frost the cupcakes. As I’ve indicated at the bottom of the recipe card, 1 serving is equal to 2 tbsp. This is enough for a thin frosting layer. However, if you’d like to pipe thick swirls of frosting, that’d take about 3-4 tbsp per cupcake, so the recipe would then be enough for 12-16 cupcakes.
Anita says
This is exactly what I was looking for. Been testing numerous recipes for my grandson’s first birthday and I did not want it to be too sweet. This will be my go to from now on.
SheCalgary says
Love how this wasn’t very sweet at all – thanks for sharing!
Question – can I substitute vanilla for other flavouring (eg. elderflower syrup or salted caramel sauce) if I want to have a different flavoured buttercream? Any additions that we should avoid?
Dini says
Hi SheCalgary
Thank you for letting me know! I’m glad you liked the recipe 🙂
You can substitute the vanilla flavoring with other extracts for different flavors. Extracts are more concentrated, so a little can go a long way!
I wouldn’t recommend substituting the vanilla with elderflower syrup or salted caramel because the amount will be too little to flavor the buttercream. You will need to add more of these ingredients to flavor buttercream.
With elderflower, you could substitute the cream with the elderflower syrup, but you may need to add more for a stronger flavor. The problem though is that you may end up adding more confectioner’s sugar to get the right consistency which can make the buttercream sweeter.
With salted caramel, I have added about 1/2 cup of salted caramel and had great results. However, I make my own salted caramel sauce and make it thicker than store bought so that it the buttercream will maintain a good consistency.
rachelle wellborn says
at what point would I add the gel food coloring ? I’m trying to a spongebob cupcake cake maybe about 12 14 cupcakes. I need yellow and brown icing. Is there a way to split this up and color each separate? suggestions please:)
Dini says
Hi Rachelle
You can add the gel food coloring towards the end and mix it until the color has evenly mixed through. If you want multiple colors, you can divide the buttercream (after making it) into portions and just add the food coloring you like to each portion. You can just use a spatula or a spoon to mix in the color. That is how I colored the buttercream for my pastel Easter cake here. I hope that helps! 🙂
Rachael says
Hi am I able to use Vanilla extract for the recipe?
Dini says
Hi Rachael
Yes! You can use any good quality vanilla extract for this recipe.
Hope that helps
C.pertin says
I just made a butter cream icing and I don’t know why it tends to be sandy texture
Dini says
Hi C.pertin
Usually the buttercream is sandy because the confectioner’s sugar hasn’t mixed in properly. You may need to mix the buttercream a little longer to allow the sugar to dissolve. Sometimes, you may need to change the brand of confectioner’s sugar that you are using too. If the confectioner’s sugar you are using has a lot of cornstarch, this can lead to a sandy texture too. Finding confectioner’s sugar with no cornstarch can be difficult, and even I use a brand that has cornstarch. However, some brands are just better than others and can lead to a smoother buttercream. I hope that helps!
Jeanne Paul says
I wanted to know if you could use regular beaters on electric mixer as have no whisk attachment
Dini says
Hi Jeanne
You can use regular beaters! You may need to beat the mixture for longer since a regular beater doesn’t incorporate as much air into the buttercream as a whisk would.
Hope that helps!
Jo says
Will this recipe make enough buttercream to frost 24 cupcakes?
Dini says
Hi Jo!
It depends entirely on how you plan to frost the cupcakes. If you want to add only a thin layer, then this should be enough. If you want to add a big pile of swirled frosting on top, then you may need 2 – 3 batches of this frosting. For something in between, you may need just 2 batches (or a little less). Hope that helps!
Kelly says
Hi
Ive been searching and searching for a good buttercream recipe. I tried this and it’s the best so far but mine was extremely buttery tasting – what did I do wrong? Did I not whisk it long enough? Any suggestions would be appreciated! Thanks for sharing your recipes!
Dini says
Hi Kelly!
This buttercream isn’t too sweet, that’s why the flavor of the butter stands out more. To reduce the buttery flavor, you can add more confectioner’s sugar. You can add a little extra vanilla along with it too.
It would be sweeter and stiffer, and the butter taste should be less.
Kitty says
Hi, hoping to try this soon!
Just letting you know it looks like your metric conversion is off with the cream (in US it says 1/4 cup but metric 1/4tsp – I’m pretty sure metric isn’t that different)
Dini says
Hi Kitty, thank you so much for letting me know. It should’ve read 60 mL. I’ve corrected it now.
T says
Hi there!
Looking forward to trying this recipe 🙂
However I’m currently living on a hot island and would like to know if this will hold its shape ? Considering there’s whipped cream in it?
Thank you and hope to hear from you soon 🙂
Xo
Dini says
Hi T
The whipping cream won’t be a considerable amount to make this unstable as a buttercream. However this buttercream has less confectioner’s sugar than other buttercream recipes. This can contribute towards making this softer at high temperatures. At high temperatures the butter will soften greatly contributing to the softness.
The more confectioner’s sugar you add the stiffer the buttercream will be. So you can adjust it to the stiffness you want the buttercream to be.
I hope that helps!
Susan Som says
Hi
Can i use this under fondant?
Thanks
Susan
Dini says
Hi Susan,
I haven’t tried to use fondant over this recipe, but you should be able to. However since it has less icing sugar, it might be softer than regular buttercream recipes.
Jeanne says
This icing is superb! I made a four layer white birthday cake and iced it with this.I used a block of an American made “farmers reserve” European style butter and Nielsen Massey vanilla paste and followed everything as directed. It was so good. We all loved it. I was pressed for time and did not read your notes and unfortunately my butter wasn’t as cool as you recommended but it still came out so well. I trusted the amount of recommended powdered sugar because I thought it wouldn’t be enough but it was “perfect” with the much lower amount. Thank you so much for sharing. It’s a genius recipe!!
Dini says
Yaay, I’m so glad everyone loved the frosting Jeanne! 🙂 Thank you so much for letting me know!
Millicent says
Hi I am making an 8 inch 5 layer cake, will doubling be enough do you think?
Dini says
Hi Millicent
It depends on how much frosting you put in between layers. If you put about 1 cup of frosting between each layer, you have about 2 cups left for the outside. Which wouldn’t be enough for me, as I like to have extra frosting to create decorations. I personally would make about 2 1/2 – 3 times the frosting for a 5 layer cake, because I prefer to have extra leftover frosting than risk running out of frosting. Hope that helps!
Millicent says
Thank you so much! No I don’t want to run out. I’m actually making two cakes, would you make all the icing at once or in two batches? I’m fairly new at this.
Dini says
Hi Millicent
I would definitely make it in two batches, at least! It depends on your mixer size and strength as well. You want to give it enough room to incorporate air while mixing. If you add too much, then it won’t be able to whip properly.
Good Luck and let me know if you have any other questions!
Millicent says
Just made it thanks, icing came out great. I did 2.5 cups and it wasn’t really enough so next time will do 3!
Ruth says
Hi
Please may I have the recipe in grams cos my scale is in grams that’s if it’s not stressful for you. I want to try something new and I’ve read the comments so I believe your recipe would work for me. Thanks
Dini says
Hi Ruth
The measurements in grams are available in the recipe. Simply click on the “metric” toggle button at the bottom of the ingredients list. 🙂
Amy says
Hi,
If I want a crusting buttercream, I replace half of the butter measurement with shortening….
And with this if I want a creamy BC, can I add buttermilk or low fat milk?
Should I add on corn starch?
Dini says
Hi Amy!
Yes you can substitute half the butter with shortening for crusting buttercream. Crusting buttercream needs to be a stiffer than regular soft buttercream so that they are able to form a crust, so you may have to add extra confectioner’s sugar to make it stiff. You could add a little extra cornstarch instead of the some of the confectioner’s sugar, but if you add too much it will taste starchy – I prefer to add confectioner’s sugar, even if it will be sweeter.
I wouldn’t recommend adding buttermilk, as that will make the BC tangy. You can add low fat milk, but the buttercream can split if you add too much (instead of getting a creamier BC). I prefer to add cream because the higher fat content is less likely to split the BC, and it will give a more creamier consistency.
I do make a crusting cream cheese frosting in this recipe here.
I hope that helps!
Hannah Roberts says
can I use this frosting recipe to make roses?
Dini says
Hi Hannah!
This is pipeable, but not too stiff for roses or flowers. I usually like to use a stiffer buttercream for piping flowers. You can make this buttercream stiff to your liking, by adding more confectioner’s sugar. It will also make it sweeter though. Hope that helps!
J Kane says
I have been so disappointed in buttercream recipes, and this is perfect! Thank you!
Dini says
So glad you liked the frosting recipe J! Thanks so much for letting me know!
Erin says
So, just verifying butter and sugar ratio in the recipe. 2 sticks of butter to 1 cup of powdered sugar? Seems like it would be overly buttery and not sweet enough. I am looking for a not too sweet vanilla frosting for my daughters birthday cake …. thanks for sharing the recipe.
Dini says
Hi Erin,
8-10 oz is 2-2.5 cups of confectioner’s sugar actually. Dry ingredients and liquids measure differently, so that’s why 8 oz of confectioner’s sugar is 2 cups (instead of 1). I have a separate tab on my site here where I list measurement conversions for several key ingredients. I’ve also now included a toggle button in the recipe card here where you can switch between US and metric measurements. I hope that helps, let me know if you have any other questions. And happy birthday to your daughter! 🙂
pam says
Hello can i use creme cheese instead of whipping cream
Dini says
Hi Pam!
Yes you can use cream cheese, but the frosting won’t be as soft then.
Whitedove says
Made 10-8-6 ” cakes 4 wedding in 3 days. Frosting in middle. How many cups do I need plz
Dini says
Hi
I’m sorry but I cannot give you exact measurements for the whole cake. Since this recipe is enough for an 8 inch 2 layer cake, I would make at least 3 batches (2 batches for a naked cake). I like to make extra frosting when making wedding cakes, so that I have enough for a crumb coating and then a proper frosting outside of the cake. Better to have extra than run out of buttercream in the middle.
I also like to make a smaller batch of frosting first, to fill the cake layers and do a crumb coating first. Then when the crumb coating is set, then I make another fresh batch of frosting to frost and decorate the cake.
Hope that helps
Jen says
How long can this stay out at room temp once it’s made given there is cream in it?
Dini says
Hi Jen
I have frosted cakes and cupcakes with this frosting and kept it outside for upto 2 days (they never last longer than that because we eat it all!)
Hope that helps,
Dini
Pooja says
Hi, can I use amul cream in India? It’s not the heavy whipping cream available in the US. Basically lesser fat content in the amul one but it’s the only one I have access to
Dini says
Hi Pooja!
That should be fine! Make sure the cream is chilled, and add a little at a time to make sure the frosting stays creamy. I hope that helps!
lisa williams says
Quick question should i double the recipe for 9in layer cake? I made your vanilla cake
Dini says
Hi Lisa!
This recipe is just enough to frost an 8 inch cake. You could frost a 9 inch cake but it will be a thin layer. I would recommend making 1.5 times the recipe for a 9 inch cake (or double it if you want to do frosting decorations). I hope that helps!
Mandy says
Ive literally never made frosting before. I just your recipe for my cookie stacks and it worked perfectly for me! I used 1 stick of butter and only 1/2 cup and 1 tbsp of confectioners sugar (since the cookies are already sweet), vanilla and almond extract. My mom loved it and she always takes frosting off her cake! Thank you so much ❤️
Stephani says
Hi Dini, thanks a lot for this recipe!
Quick question, I’ve tried adding cold cream to my buttercream, but only after I added the sugar. As a result, the buttercream actually split after further whipping. Is it because I added it after the sugar/should I not use whisk attachment/is it because the butter solidify due to the cold cream? Thank youu, really need your expert insight 😉
Dini says
Hi Stephani,
Usually frosting splits when the frosting is too warm or it was over-whisked or the butter was too soft. All of these things result in the butter and/or the cream splitting, causing the grainy separation. You can fix split buttercream by keeping the frosting in the fridge for a little while to firm it up a bit, and then take it out and whisk it again (with a paddle attachment). Once the butter in the split buttercream solidifies, it can be re-whisked to an emulsion again. You can also add some extra confectioner’s sugar as well if it doesn’t work.
I have added cream after confectioner’s sugar many times, and it hasn’t split for me, so it shouldn’t matter if you do add the cream at the end. Although, if the frosting seems too soft even after adding confectioners sugar, I don’t add cream to prevent the frosting from splitting.
I hope these tips help. Let me know if they work!
Cheers,
Dini
Amanda says
Looking to try this, but also want to try and make it naturally pink with added strawberries… how do you recommend i do that? Can i just puree strawberries and add it in?
Dini says
Hi Amanda!
I’ve made strawberry, cherry and raspberry buttercream before – I would add between 1/4 – 1/2 cup of the fruit puree to the buttercream until I get the taste that I like. However, please bear in mind that adding fruit puree does make the frosting runnier too. So you need to add 2 tbsp cornstarch to the frosting and whisk it in, followed by extra confectioner’s sugar until you get the consistency you like. You can add about 1/2 tsp of lemon juice to make the berry flavor more vibrant too.
Isabelle says
Hello,
How many cupcakes does this ice? I need to ice 12.
Dini says
Hi Isabelle,
It depends on how you want to frost your cupcakes. If you want big swirls on your cupcakes, you may need 1 1/2 – 2 batches of this frosting. If you only want a thin layer of frosting, then this will be enough for 12 cupcakes.
I hope that helps!
Erica says
If I frost a birthday cake the night before, and we eat it around lunchtime the next day…is it ok to leave out? I’ve had bad results refrigerating homemade cake, it gets very dense in texture and not springy like when I baked it.
Dini says
Hi Erica,
Yes, if you’re having it the next day, then it’ll be totally fine to leave it out. The frosting will also help keep the cake moist and springy.
Cindy Kingsbury says
Hi there! I’m looking forward to trying this recipe 🙂 Should the powdered sugar be sifted? Thanks! 🙂
Dini says
Hi Cindy,
I do sift the confectioner’s sugar after I’ve measured it. This is to prevent any lumps from the confectioner’s sugar getting into the buttercream, so that it ensures a smooth, airy vanilla buttercream. 🙂
Derlyne says
Is the whipped cream necessary or can i substitute it with something else.
Dini says
Hi Derlyne,
I personally don’t make vanilla buttercream without cream (unless I want a crusting buttercream or a stiff buttercream). The whipped cream makes the buttercream that much creamier.
But if you want, you can substitute with some coconut cream (but less than the amount of whipped cream). Or if you prefer to opt out of it completely, then I would recommend adding less confectioner’s sugar to prevent the buttercream from being too sweet or too stiff. I hope that helps!
Derlyne says
Okay, I’m fairly new to baking and I have been using shortening to make my buttercream and find that within a few hours my buttercream is stiff and cracking. I will do as you suggest and use the whipping cream.
Dini says
Hi Derlyne,
Buttercream made with shortening will crust. When crusting buttercream is called for certain cakes, I always mix shortening with my butter to get a crusting buttercream. Using butter for your buttercream will add more flavor, and will be creamier (and softer) than a shortening buttercream. The addition of cream will make it even more creamy. But with no shortening, it will not form a crust or be stiff.
But if you DO want a crusting buttercream, I recommend substituting at least half of the butter with shortening, and reducing the amount of cream you add. I hope that helps! 🙂
Y says
It does, thank you :).
Jennifer says
Is this a crusting buttercream?
Dini says
Hi Jennifer
This isn’t a crusting buttercream. To make it into a crusting buttercream, you will have to replace at least 1/2 of the butter with shortening. The more shortening in the buttercream, the more likely it is to form a crust.
I hope that helps!
Alyssa says
Thank you so much for these valuable frosting tips. I always kind of “winged it” when it came to making frosting, but this post taught me a lot! Love the vanilla flecks here, delicious frosting.
Claire says
This is the best frosting recipe i have used.
I love that it is creamy but not so sweet that you can only eat a tiny bit.
Thank you for a great recipe.
Alice Cox says
Hi, i’m hoping to use this to fill and ice a three tier 8 inch cake, is this enough or would i need to double?
Dini says
Hi Alice!
I made this recipe to generously cover a two tiered 8 inch or 9 inch cake. You may need a little more frosting to generously fill and cover a 3 tiered 8 inch cake. You could make a double batch, and use the extra to decorate the cake, or make 1 1/2 batches.
Alice says
Thank you!