Vanilla Buttercream may seem beyond simple but I get a surprising number of questions from home bakers everywhere. So let’s set the record straight with perhaps the most ubiquitous and variable frosting there is! Let me know how you enjoy this recipe; historically, I have found it to be a crowd pleaser.
Using room temperature butter is the most important thing to do when whipping up a batch of “buttercream.” If you’re looking for a very spreadable and very smooth icing, you can add the full amount of cream in (and maybe even a bit more).
You can always substitute a fruit puree, reduction or liqueur if you wanted to spice things up, by the way. If you are doing some detailed work — like piping roses, for example — you’ll be using MUCH LESS cream.
Some people prefer the all-white buttercream that uses vanilla extract. Some people love seeing little vanilla seeds scattered throughout. If you do want to use a vanilla bean, simply split along the middle — scrape out the seeds with a knife — and allow to defuse in the cream that you’re using (or you could even add some bourbon).
For people who live in very warm climates, substituting in some vegetable shortening for the butter will help keep your confections stable. As a final note, I would always remember to sift your powdered sugar as you will never know when a clump will come back to haunt you.
Vanilla Buttercream
Simple and delicious vanilla buttercream is perfect for frosting cakes and cupcakes.
Ingredients
INGREDIENTS
- 3 tsp vanilla
- 1 lb confectioner's sugar
- 1 cup unsalted butter room temperature
- 3 tbs heavy whipping cream
Instructions
INSTRUCTIONS
- Whip the butter for about 5 minutes using a paddle attachment (stand-up mixer).
Beat in the confectioner’s sugar slowly.
Add the cream and vanilla. Beat until you have an even, fluffy consistency. Vualá!
YUM 🙂
LOVE!!
Hi, I’ve always found the best piping icing to be the most jaw wrenching sweet kind of icing 🙁 I prefer a less sweet, more buttery or whipped cream like frosting… the 1 lb powdered sugar to 1 cup of butter ratio scares me… do you have any suggestions? Whipped Cream cheese frosting is my best bet so far but I get a lot of air pockets with it
Brittney,
If you re like me and love a buttery buttercream, you can make a batch of my Italian buttercream! You’ll be in heaven!
John
I don’t like most frosting on cakes due to being too sweet that’s one of the reasons I don’t eat much cake (which I would love to). I see how much sugar goes in to this buttercream. And i see many of your cakes used buttercream. Is there any alternative to frost those cakes?
Try out my Italian meringue buttercream recipe! It’s less sweet and much creamier than the American Buttercream! I have a feeling you’ll love it!
John
I have tried a few times on this buttercream but it always turned out to be grainy. HELP!
LC,
I don’t know why it would be grainy! Are you using confectioners sugar or granulated sugar??
John
Hi John! firts I have to say: I love ur videos! so pretty, everything looks so perfect! but I have the same problem. My buttercream always is to grainy. I used icing / confectioners (we called “azucar glaze” or “azucar impalpable” in Argentina) sugar and unsalted butter a room temp. equal parts!!! I have tried with a 20% less of sugar icing/confectioners results good but grainy… (\\__\\)
Hernan,
Are you sifting the confectioners sugar before mixing? I’ve never had this issue with buttercream!
John
Hi I live in Arizona and am having a hard time making a buttercream that will stand up to warmer temps. I use Russian piping tips so my flowers lack structure. Advice?
Thank you
Mia,
I’ve heard that if you substitute some of the buttercream for shortening, it will help! Shortening definitely changes the taste though! I’ve only tried it once!
John
Hi. Thanks for answering. I currently am using half butter half butter flavor shortening. Would the only other options be to increase powdered sugar or decrease cream?
I always find my buttercream slightly grainy🤔 what am I doing wrong? Should I beat it longer?
Rodella,
Could your confectioner’s sugar be old? I’ve never come across this problem in my own baking!
John
Hi John! You mentioned using much less cream if we’re piping flowers. Would you say 1 TBS instead of the 3TBS?
Thank you!
Adriene,
Just play around with it! I like a really thick buttercream when I’m piping flowers!
John
Hi John
I am doing a project that requires BLACK Buttercream to decorate cupcake. I have tried American Buttercream with part dark cocoa and Black cocoa that I ordered from Amazon it was King Arthur’s brand. To that I added several drops. of Americolor Super Black Gel. It ended up gunmetal in color and tasted terrible. The next was American Buttercream using melted dark chocolate and the gel. Tasted better but still gunmetal. I let it sit over night to darken but still not turning out black. So I added more gel but it turned a darker gunmetal not black and the cocoa buttercream tasted even worse. Do you have any suggestions as these cupcakes are going to an event. I’m starting to stress.
Thanks
Hi John! How far ahead of time can you make this buttercream? Going to give the shag rug cake a go. Thanks so much!!
Hi Sam,
What kind of buttercream are you making? You can make it 3-4 days in advanced, sealed and stored in the fridge.
John!
Hi we don’t use eggs in our household and don’t like buttercream that much cuz sugar! The whipped cream which we get in India is sweetened. Could you please share on how to stabilise it for assembling the cake. Also could you please do a video of cake decoration using just whipped cream! Pretty please
Hello! Try mixing in mascarpone cheese with the whipped cream if you can get ahold of it