Classic Vanilla Buttercream Frosting
A sweet and simple buttercream for cupcakes and layer cakes alike.
Servings: 24 cupcakes, or 2 x 9" layer cakes
Ingredients
- 4 sticks (2 cups) unsalted butter, softened
- 1 32-ounce bag powdered (confectioner's) sugar
- scant 1/4 cup milk
- 2 tablespoons pure vanilla extract
- 1/2 teaspoon kosher salt
Instructions
- Combine the butter, salt, and confectioner's sugar in a mixing bowl fitted with the paddle attachment. Stir on low until thick and combined. (Trust me. You do not want a sugar explosion by putting the mixer on high too quickly.)
- Add the milk and vanilla. Slowly increase the speed to medium-high and beat until fluffy and smooth. Scrape the bowl to ensure all the ingredients are combined fully. Beat another minute more.
- Spread or pipe onto cakes or cupcakes as desired. PRO TIP: To store buttercream frosting, place plastic wrap directly on the surface to ensure no air can form a crust on top. This buttercream will keep at room temperature for 24 hours, and up to a week in the fridge. To softened refrigerated buttercream, let stand overnight at room temperature, or microwave on the defrost setting at 30-second increments. Rewhip until smooth.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
