Vanilla buttercream frosting is a pretty common recipe-and there are no shortage of recipes available. But finding just the right balance of sweet and butter is so important. I have a couple tips to offer and some variations to easily create different flavors.
I think vanilla has gotten a reputation for being common and boring but I don’t agree with it. The mild velvety flavor it adds is luxurious. My preferred way to get vanilla flavor is of course with vanilla beans but they can be very expensive. I am not a huge fan of the alcohol in vanilla extract and the beige tint it gives to soft white vanilla buttercream frosting. So I prefer vanilla powder (I use Cook’s vanilla powder). It’s sweet, it’s pale and is a perfect option for keeping my buttercream it’s beautiful pale color.
Buttercream Frosting Texture
I usually make my frostings on the stiffer side so that they can easily be piped onto a cake or cupcakes. If you prefer your frosting more creamy, start by adding 2 tsps milk or milk substitute and mix. Add more if needed. This creamier texture of frosting is nice for spreading onto a cake. These gluten-free vanilla cupcakes are perfect with this frosting. Or pipe some onto this ganache glazed chocolate sponge cake.
Variations
Lemon Buttercream – Add the zest of 1 lemon and 2 tsps lemon juice
Cinnamon Buttercream – Add 1/2 tsp ground cinnamon to the powdered sugar
Coconut Buttercream – Replace 2 Tbsps of butter with 2 Tbsps coconut cream and add 1 tsp coconut extract. If it is a bit too runny (coconut cream textures vary widely between brands) add an additional 2 Tbsps of powdered sugar.
Sweet and Salty Buttercream – Use salted butter in place of unsalted and add 1/4 tsp extra salt for the best buttercream you will ever make.
Vanilla Buttercream Frosting
This perfectly sweet vanilla buttercream is the frosting for your favorite cake or cupcakes. It makes enough to frost 2 dozen cupcakes or to lightly frost a 2 layer 8" cake.
Ingredients
- 2 sticks (8 oz.) unsalted butter, room temperature
- 3 cups sifted powdered sugar
- 2 tsps vanilla powder or vanilla extract
- 1/4 tsp salt
- 1 Tbsp milk (optional for a creamier texture)
Instructions
- Beat the butter with a stand or hand mixer for 2 minutes.
- Add half of the sugar and beat on low until most of it is combined. Add the remaining sugar and beat on low until most of the sugar is incorporated.
- Scrape down the sides of the bowl, Add the vanilla and salt and beat on high for 1 minute.
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Nutrition Information
Yield 24 Serving Size 2 TbspsAmount Per Serving Calories 64Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 32mgCarbohydrates 14gFiber 0gSugar 14gProtein 0g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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