This Perfect Vanilla Buttercream Frosting is creamy, fluffy, melt-in-your-mouth soft and is packed with vanilla flavor without being overly sweet PLUS it's so easy to make! MAKES ABOUT 3 CUPS.EASY- This recipe is great for novices. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can access metric weight measurements using the toggle button below the ingredient list.
8 - 10ozconfectioner's sugar (in weight)2 - 2 ½ cups (spoon and level)
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.
Note - When re-whisking refrigerated frosting, let it soften a little first, and then use a flat beater (instead of your whisk attachment) to whisk the frosting. This will prevent extra air bubbles from forming, and ensure a smooth frosting. How many cupcakesIt's hard to say how many cupcakes can be frosted with this buttercream recipe. It depends on how much frosting you will be adding on top of each cupcakes. If you're using only a small amount of buttercream - like 2 tbsp of buttercream per cupcake, then you can frost 24 cupcakes. If you want big swirls of frosting, assuming each swirl will be about 1/4 cup - you can frost about 12 cupcakes.