Buttercream is a type of frosting that is made with butter, sugar, and cream. It is flavored primarily with vanilla extract, which gives it its distinctive taste.
The best buttercream frosting is a recipe for vanilla buttercream frosting. It has been said to be the best type of buttercream frosting.
This Vanilla Buttercream Recipe is the BEST! It’s smooth and fluffy, and it’s a must-have for every baker.
Vanilla Buttercream Frosting is light and fluffy.
This Vanilla Buttercream is by far my most popular recipe, which comes as no surprise. Knowing how to create a nice batch of buttercream is important in the baking world, and I’ve made this recipe more times than I can count.
It may be piped onto cupcakes, used to adorn a layer cake, sandwiched between macarons, or used to make floral patterns.
There are a few pointers to remember, but this isn’t a complicated recipe. A hand mixer or stand mixer, as well as a few basic ingredients, are required.
What Is the Flavor of Vanilla Buttercream?
Buttercream is best described as a smooth, fluffy, silky sweet cloud. It shouldn’t be overly sweet, and it shouldn’t taste like butter; instead, it should have the flavor of whatever flavoring you used (vanilla essence or whatever flavoring you used).
How to Reduce the Sugar in Vanilla Buttercream
Because buttercream is so sweet, using less of it on your cupcakes or cakes is a wonderful method to avoid it. If you still think this buttercream is overly sweet, try making Swiss Meringue Buttercream instead. It is considerably less sweet since it is prepared with an egg white meringue. You can’t simply reduce the sugar in this vanilla buttercream since it would taste like butter.
Buttercream Comes in a Variety of Forms
American Buttercream – This buttercream is made in the United States. It just has two ingredients: butter and powdered sugar. It’s the most common kind of buttercream since it’s the easiest to prepare.
SMB (Swiss Meringue Buttercream) is prepared using an egg white and sugar meringue foundation, which is then whipped with butter. Because it’s less sweet than American buttercream, you may use more of it.
SMB is created using a meringue foundation, as is Italian Meringue Buttercream. The major distinction is that egg whites and hot sugar syrup are used to make the meringue. This is a more complex but more stable procedure than SMB.
What’s a good match for vanilla buttercream?
Because vanilla buttercream is so flexible, the better question is what doesn’t go well with it. Here are some of my personal favorites!
How to Make Buttercream Colorful and Flavorful
Gel is the greatest choice for color since it is considerably more durable and vivid than liquid, using much less product. I recommend using no more than 1 tsp of liquid and as much gel as you need to get the desired hue. This should be added at the same time as the flavoring and milk.
The finest flavorings for this buttercream recipe are essence, fruit zest, or pulp. A teaspoon of vanilla, almond, or orange essence adds a nice flavor to the buttercream. You may also add the zest of an orange or lemon, approximately 1 teaspoon is plenty for flavor.
If you want to make chocolate buttercream, I recommend using my Chocolate Buttercream Recipe.
Ingredients for Vanilla Buttercream Recipe
Butter – 2 sticks / 1 cup / 225g Butter may be salted or unsalted. If you’re using unsalted butter, season it with a touch of salt. For this recipe, your butter must be at room temperature.
Icing Sugar / Powdered Sugar 3 Cups / 375g – These are two different names for the same item in various areas of the globe.
1 tsp Vanilla Essence — For the finest taste, choose a high-quality pure vanilla essence or extract.
2 tbsp milk (optional) – Milk is used to thin the buttercream consistency. If you’re piping it, you may want it a little thicker, so don’t use all of the milk at once.
Vanilla Buttercream: A Step-by-Step Guide
If you’re using a hand mixer, place the room temperature butter in a big mixing bowl or the bowl of your stand mixer. On medium high speed, beat the butter for approximately 5 minutes – yes, 5 minutes. This is how the fluffiest buttercream is made!
The difference between beating for a minute and 5 minutes may be seen here. The butter has nearly doubled in volume and has a lighter, fluffier feel. The key to obtaining white buttercream is to use this method!
In thirds, add the powdered sugar, pounding for a minute or two after each addition. Scrape down the sides of the bowl a few times to ensure that everything is evenly mixed.
Pour in the vanilla and milk after all of the sugar has been incorporated (this is to thin out the consistency). You’ll want it thinner if you’re spreading it over a layer cake or topping cupcakes, but thicker if you’re piping complex patterns, so don’t add all of the milk at once.
How to Keep Buttercream Fresh
Buttercream may be stored in the fridge or freezer if there is any remaining or if you want to use it later.
Buttercream Storage in the Fridge
Buttercream may be kept refrigerated for up to one week. It should be stored in an airtight container or a covered bowl. Allow the buttercream to get to room temperature before using it, then mix it again for a few minutes.
Keeping Buttercream Fresh in the Fridge
Buttercream may be kept frozen for up to three months. Place the buttercream in an airtight container or bag and freeze it. When you’re ready to use the buttercream, take it out of the freezer and allow it thaw completely at room temperature. Allow for a few minutes of mixing before using.
Vanilla Buttercream Frequently Asked Questions
How do you make chocolate buttercream using vanilla buttercream and cocoa powder?
To create Chocolate Buttercream, add extra sugar to balance out the bitterness of the cocoa powder, as well as more milk to thin down the frosting. If you want to make chocolate buttercream, I have a recipe for you here.
How to Restore Buttercream That Has Split
The most frequent cause of buttercream splitting is temperature. Allow all of your ingredients to come to room temperature before beginning to make this buttercream. Allow your buttercream to rest in warm water for a few minutes if it has split and the bowl seems chilly. The buttercream should come back together after a few minutes of beating.
For this Vanilla Buttercream Recipe, you’ll need the following items.
Stand Mixer or Hand Mixer — For this dish, the butter must be beaten. You won’t be able to accomplish this by hand since it will take approximately 5 minutes on medium to high speed.
Measuring Cups or Digital Scale — You may use measuring cups or a digital scale to measure the ingredients for this recipe. Because various individuals have different tastes, I’ve provided the quantities for both.
Piping Bag and Piping Tip — It’s best to use a piping bag and piping tip to pipe this buttercream onto cupcakes. I used a Wilton 2D piping tip, which is one of my favorites!
Recipes for Other Frostings
- Butter, 2 sticks / 1 cup / 225g
- 3 Cups / 375g Powdered Sugar / Icing Sugar
- 1 tsp Vanilla Extract (optional)
- Milk, 2 tbsp
- If you’re using a hand mixer, place the room temperature butter in a big mixing bowl or the bowl of your stand mixer.
- On medium high speed, beat the butter for approximately 5 minutes – yes, 5 minutes. This is how the fluffiest buttercream is made! The difference between beating for a minute and 5 minutes may be seen. The butter has nearly doubled in volume and has a lighter, fluffier feel. The key to obtaining white buttercream is to use this method!
- In thirds, add the powdered sugar, pounding for a minute or two after each addition. Scrape down the sides of the bowl a few times to ensure that everything is evenly mixed.
- Pour in the vanilla and milk after all of the sugar has been incorporated (this is to thin out the consistency). You’ll want it thinner if you’re spreading it over a layer cake or topping cupcakes, but thicker if you’re piping complex patterns, so don’t add all of the milk at once.
- Scrape down the sides of the bowl and thoroughly combine the buttercream. It’s time to pipe it onto cupcakes or spread it over a layer cake!
- The buttercream may be stored at room temperature for 3 days or in the refrigerator for up to one week.
Keeping the Buttercream Safe
Place the buttercream in a bowl, cover it, and store it in the fridge for up to one week.
Buttercream that has been frozen
Place the buttercream in an airtight container or bag and freeze it for up to three months. Allow the buttercream to completely defrost at room temperature. Before using, re-mix it with a hand mixer or stand mixer for a few minutes.
Before beginning to create this buttercream, make sure all of your ingredients are at room temperature. The buttercream may split if the butter and milk are too cold. If this happens, soak the bowl in warm water for a few minutes and resume mixing; the mixture will come back together.
Buttercream with Flavor
Any kind of essence, extract, citrus zest, or freeze dried berry powders may be used to flavor this buttercream. Remove the vanilla and add approximately 1 tsp of your favorite flavoring, then taste the buttercream before adding more.
Buttercream is colored.
Gel food coloring is much superior than liquid food coloring. Add as many droplets as you need to get the desired hue.
Products to Consider
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Information about nutrition:
2 CUP YIELDS Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving 1783 calories 92g total fat 58g Saturated Fat 4 g trans fat 27g of unsaturated fat 243 milligrams of cholesterol 736 mg sodium 248g carbohydrate 0g fiber 242 g sugar 1 gram of protein
Nutritional information is based on estimates and is not always accurate.
The american buttercream recipe is a simple vanilla buttercream that can be used for many different desserts. This frosting is perfect for cupcakes, cakes, and more.
Frequently Asked Questions
What kind of buttercream do professionals use?
Professionals use buttercream frosting, which is a type of confectionery icing made from butter and sugar.
What is the most popular buttercream?
Buttercream is a type of frosting used in many desserts. It is typically made with butter, powdered sugar, and milk or cream.
What type of buttercream tastes best?
The best tasting buttercream is one that is made with real butter, not margarine.
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