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.
- 3 tsp vanilla
- 1 lb confectioner's sugar
- 1 cup unsalted butter room temperature
- 3 tbs heavy whipping cream
- 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!