Rich Vanilla Buttercream Frosting
This rich vanilla buttercream is silky-smooth, ultra-fluffy, and perfectly sweet. Made with real butter, heavy cream, and pure vanilla, it’s ideal for frosting cakes, cupcakes, or cookies with bakery-level results.
Ingredients
- 2 cups 454 g unsalted butter, room temperature
- 6 cups 720 g powdered sugar (adjust between 4–7 cups as preferred)
- 1 tbsp vanilla extract or vanilla bean paste
- ½ tsp 3 g salt
- ¼ cup 60 g heavy cream
Instructions
- In a large mixing bowl, beat butter on medium-high speed for 5 minutes until light and fluffy.
- Scrape the sides of the bowl as needed.
- Add half the powdered sugar and mix on low until incorporated.
- Repeat with the second half.
- Add vanilla extract and salt. Mix until smooth.
- See full steps with tips & photos → https://mischacrossing.com/rich-vanilla-buttercream-frosting/
Notes
- Room Temp Butter Is Crucial: Make sure butter is fully softened for the fluffiest result.
- Flavor Options: Swap vanilla with almond, lemon, or maple extract for a fun variation.
- For Extra Stability: Add 1–2 tablespoons of meringue powder if using in warm conditions.
- Storage Tips: Store in an airtight container at room temp for 1 day, refrigerate for up to 1 week, or freeze for up to 2 months. Rewhip before using.