Simple Homemade Buttercream Vanilla Frosting
Nothing tops a cake or cupcake better than homemade buttercream frosting. (I used to refer to it as homemade buttercream icing, but learned that there really is a difference between the two – more on that later.)
Making buttercream frosting is a cinch if you have a good mixer and four ingredients:
- powdered sugar
The key is to whip the butter really well before you add any additional ingredients. I like to get it looking light and airy before I add powdered sugar. It’s important to slowly start the mixer or powdered sugar will be everywhere. Once the powdered sugar and butter are well blended, then it’s safe to add the vanilla and milk.
Buttercream Vanilla Frosting Tips:
- Keep whipping the frosting until it gets lighter and fluffier in appearance.
- Use room-temperature butter, not melted butter.
- Don’t use unsifted powdered sugar, unless you actually like little clumps of powdered sugar in your frosting.
- When mixing the frosting, if it is too dry, add 1 teaspoon of milk at a time until it is fluffy and moist.
This vanilla buttercream frosting is great on chocolate cake, chocolate cupcakes, white cake, purple cake – you get the idea. Top your cake or cupcakes with homemade vanilla buttercream once they have cooled and you’ll one sweet treat waiting to be eaten.
It’s safe to leave cakes or cupcakes topped with American Buttercream out at room temperature for a few days.
- 2 sticks butter, softened
- 3 cups powdered sugar, sifted
- 2 Tbsp whole milk
- 1 -2 tsp vanilla extract
- Beat butter at high speed in an electric mixer until light in color. Reduce speed to low and gradually add powdered sugar.
- Once sugar has been incorporated into the butter, add milk and vanilla and whip at high speed for 3-5 minutes.
- Spread or pipe frosting onto cupcakes.
Nutrition Information:Yield: 16 Serving Size: 1/16
Amount Per Serving:Calories: 184 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 31mg Sodium: 92mg Carbohydrates: 21g Fiber: 0g Sugar: 20g Protein: 0g
What’s the Difference Between Frosting and Icing?
Icing is typically thinner and runnier than frosting – it’s more like a glaze. It’s the pretty topping that you see on cookies. (Think royal icing.)
Frosting, on the other hand, is thicker and fluffier and is ideal for topping cake.
There are at least four types of buttercream: American Buttercream, Swiss Meringue Buttercream, French Buttercream, and Italian Meringue Buttercream. American Buttercream is the sweetest and easiest of them all to make.
If you like cupcakes like I do, check out my recipes for Peppermint Cupcakes and Small Batch Lemon Cupcakes. Both are great topped with homemade vanilla buttercream frosting. Or, you could go and buy a box of Immaculate Baking Chocolate Cake mix – it’s practically like making cupcakes from scratch, plus it’s non-GMO. Yea!
Are you a buttercream frosting fan like I am?