Buttercream Frosting

By Diane Goodman Jump to Recipe

Take your cakes and cupcakes to the next level with The BEST Buttercream Frosting

In the competitive world of desserts (a world I would live in forever, if I could), I am captain of Team Vanilla and a cheerleader for this BEST Buttercream Frosting, because it is THE most delicious vanilla buttercream I’ve ever tasted. It’s not that I don’t like chocolate or strawberry or caramel or pistachio–of course I do!–but my all-time favorite flavor in all things sweet is vanilla. I think it’s the depth and richness of vanilla, the complexity that is comforting and elevated all at once, that inspires my love for it.

Or maybe it’s because I’m aware of how precious pure vanilla is. It’s a delicate plant, and difficult to grow (and it only grows in tropical climates). It is, in fact, the most labor intensive crop in the world because the plants don’t even start to produce the vanilla beans until after 3 years and then when they finally bloom, the flower only stays open for one day so it has to be pollinated–by hand–right away.

But when you taste the pure vanilla in this BEST Buttercream Frosting, you’ll see why it’s worth all the work and effort. The method in this recipe, where the vanilla is beaten into the softened butter until it is fully incorporated, ensures that the incredible flavor permeates throughout the frosting, making whatever you use it for super delicious.

So what makes this the BEST buttercream? It’s the amount of vanilla, 2-3 teaspoons, because it gives this frosting a luxurious flavor that is unmatched. Like a good white blouse, this buttercream goes with everything but as captain of Team Vanilla, I recommend using BEST Buttercream Frosting on all things vanilla, like Vanilla Cupcakes and Vanilla Cake, (not that you shouldn’t use it on other things, but the double-dose of vanilla is magical).

Pure Vanilla

When you purchase vanilla, you’re going to see that there are some options. Popular brands make pure vanilla, but they also make imitation or artificial vanilla, which is a lot less expensive and since in some recipes it does provide the rich flavor we depend on vanilla for, you may wonder why it’s important to purchase the more expensive pure version.

Even though imitation vanilla can do the job (and it’s used a lot in commercial foods like cereal and some ice creams), pure vanilla brings a much more complex flavor (and aroma!). The pure vanilla that we purchase is made from steeping vanilla beans in alcohol and water, versus the synthetic vanilla flavoring, called vanillin, that is used to make the imitation version. While it would be nice to use pure vanilla in every recipe, the less expensive artificial variety works in most baked goods. But in a recipe like this BEST Buttercream Frosting, where we need the most pristine vanilla flavor, you want to splurge for pure vanilla.

Ingredients

• 1 cup salted butter slightly softened (for that rich, creamy taste)
• 2-3 teaspoons pure vanilla extract because quality matters
• 1 pound powdered sugar about 4 cups, sifted for smoothness
• 1-2 tablespoons whole milk just enough to get the perfect consistency

How to Make the Best Buttercream Frosting

Step 1: In a large mixing bowl, combine 1 cup of slightly softened butter with 2-3 teaspoons of vanilla extract. Using a hand mixer or stand mixer, whip on medium speed for about 2 minutes, or until they’re well blended.

Step 2: Gradually add in the sifted powdered sugar, starting your mixer on low to avoid a sugar snowstorm in your kitchen. Once the sugar begins to incorporate, increase the speed to medium-high and continue mixing for another 30-45 seconds until the mixture is fluffy.

Step 3: Check the texture of your frosting. If it’s too thick or crumbly, add milk a teaspoon at a time, mixing well after each addition, until you reach a smooth consistency.

Step 4: Give your frosting a little taste. If it needs a touch more vanilla to hit that sweet spot, go ahead and whisk in just a bit more. If the consistency is too thick, add a little more milk and mix again.

FAQs & Tips

How to Make Ahead and Store?

The buttercream frosting can be made ahead and stored several ways (but always in an airtight container): up to 3 days at room temperature; up to a week in the refrigerator; and up to 3 months in the freezer. For buttercream that has been stored in the fridge or freezer, bring it to room temperature and then lightly whisk it to return it to its light and fluffy state.

Softened butter

For this recipe, it’s important that your butter is softened before you begin. Hard butter is very difficult to incorporate evenly–and without lumps–into a smooth frosting.

The recipe says 2-3 teaspoons of vanilla: how do I know how much to use?

This buttercream has a deliciously intense vanilla flavor if you start with 2 teaspoons; but for some people, it’s just not enough. If you are one of those people, add the third teaspoon and you’ll be in vanilla heaven.

Can I use cream instead of milk to achieve the consistency I want?

You can (after all, it is called Buttercream). You can use heavy cream or half ‘n half or milk, whatever you prefer. The key is to add only a little bit at a time. If you end up with a thinner frosting than you’d like, add more powdered sugar.

Serving Suggestions

The thick and creamy texture of BEST Buttercream Frosting works as well for spreading between layers and on top of cakes as it does for piping swirls on cupcakes. And even though you know I am a vanilla purist, I admit to loving it with other flavors as well. This buttercream is delicious on top of Cream Filled Chocolate Cupcakes, Strawberry Shortcake Cupcakes, and spread on top of Pumpkin Salted Caramel Blondies.

But BEST Buttercream Frosting can be more than frosting, when you think outside the box. It makes an amazing dip for fresh fruit, but my favorite thing to dip in it is Red Velvet Shortbread Cookies. And when I am throwing a really celebratory (think really decadent) brunch, I spread BEST Buttercream Frosting on Cinnamon Bun Pancakes and French Toast Brulee.

Buttercream Frosting

Diane Goodman

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 24

Calories 143 kcal

Ingredients

  

1x2x3x

• 1 cup salted butter slightly softened (for that rich, creamy taste)
• 2-3 teaspoons pure vanilla extract because quality matters
• 1 pound powdered sugar about 4 cups, sifted for smoothness
• 1-2 tablespoons whole milk just enough to get the perfect consistency

Instructions

 

• In a large mixing bowl, combine 1 cup of slightly softened butter with 2-3 teaspoons of vanilla extract. Using a hand mixer or stand mixer, whip on medium speed for about 2 minutes, or until they’re well blended.
  
• Gradually add in the sifted powdered sugar, starting your mixer on low to avoid a sugar snowstorm in your kitchen. Once the sugar begins to incorporate, increase the speed to medium-high and continue mixing for another 30-45 seconds until the mixture is fluffy.
  
• Check the texture of your frosting. If it’s too thick or crumbly, add milk a teaspoon at a time, mixing well after each addition, until you reach a smooth consistency.
  
• Give your frosting a little taste. If it needs a touch more vanilla to hit that sweet spot, go ahead and whisk in just a bit more. If the consistency is too thick, add a little more milk and mix again.

Nutrition

Calories: 143kcalCarbohydrates: 19gProtein: 0.1gFat: 8gSaturated Fat: 5gSodium: 2mg

Keyword buttercream frosting whipped

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