Classic Vanilla Buttercream Frosting is my go-to frosting recipe for cakes and cupcakes; it’s simple and delicious.
Prep Time 20minutes
Author Lise Ode
1cupunsalted butter, softened to room temperature
4cupspowdered sugar (or 16 ounces)
1/4cupheavy whipping cream
1teaspoonpure vanilla extract
Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Note: If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
This recipe makes enough frosting for 12 cupcakes with a tall swirl of frosting or 24 cupcakes with a thinner coating of frosting. OR you could fill and frost a two layer 8-inch round cake.
Note: If you don't have heavy cream, you can use milk or water instead. If using milk or water, I would try 3 tablespoons instead of 1/4 cup. If it's too thick, add another tablespoon.