Perfect Vanilla Frosting Recipe
This Perfect Vanilla Frosting Recipe recipe is very versatile. It’s a basic vanilla buttercream using butter and powdered sugar. The big difference in this recipe is that is starts with cold butter and it whipped which makes this the perfect frosting for piping cupcakes and cake decorating.
A small jar of piped vanilla buttercream with a full piping bag sitting next to it
Today’s post is all about going back to the basics. This is the perfect vanilla frosting (or buttercream recipe) and can be used as a base for many different types of frostings recipes.
While I have over 30 awesome frosting recipes, there’s nothing better than a Perfect Vanilla Frosting Recipe. I’ve used this recipe as a base for dozens and dozens of cakes, cupcakes and cookies you’ll find on my blog.
It is true that vanilla frosting is the most versatile frosting there is. It can be paired with moist vanilla cupcakes or chocolate cupcakes, lemon or strawberry or perhaps even red velvet or carrot cake. You can use a vanilla frosting as a base to add your favorite candy or sugar cookie or fruit.
Now if vanilla isn’t your thing, I’ve also got a recipes for chocolate frosting.
A line of cupcakes all frosted with different types of frosting techniques
When it come to vanilla frosting recipes, there are two different kinds that most people tend to use: American Buttercream and Swiss Meringue Buttercream.
The difference between a Swiss Meringue Buttercream and an American buttercream is that American buttercream is made with powdered sugar and butter or Crisco. Swiss Meringue Buttercream is made with whipped egg whites, granulated sugar and butter.
There are many different vanilla frosting recipes. Some use vanilla extract and some use vanilla beans or vanilla bean paste. Vanilla beans have a wonderful flavor but can be expensive or difficult to find. Either way, just make sure you’re using pure vanilla extract, not imitation.
Some versions use half butter and half Crisco. Crisco in a frosting might sound unusual to some, but it has its benefits. It’s often referred to as a decorators buttercream because it more stable and easier for piping different shapes. This is the method I learned when I took the Wilton Decorating classes.
A trip of vanilla cupcakes topped with vanilla buttercream. The cupcakes have teal polka dot liners and pink, white and teal sprinkles.
My perfect vanilla buttercream is whipped buttercream. When it comes to frosting, I live by the WHIP IT rule. The longer you whip it, the better it will be. When a problem comes along, you must whip it. You get the point, right?
I start with COLD butter. Yes, cold. Most frosting recipes (including many of mine) call for softened butter or butter at room temperature. The difference between starting with cold butter versus softened is that the cold butter requires you to whip it longer in the beginning.
I believe the cold butter produces a more stiff frosting that is better for piping. If your butter is TOO soft, then your frosting will be “weaker”. I HIGHLY suggest that you use unsalted butter for your frosting. It allows you to control the flavor.
A large piping bag with Ateco 849 piping tip is piping a big swirl of frosting in a jar
The not-so-secret ingredient to a creamy, velvety frosting is heavy whipping cream. It’s an ingredient that usually doesn’t come cheap, but it is makes the difference. Sure, you can substitute with milk instead but using the heavy whipping cream will help give you those extra air bubbles in the frosting once it’s whipped.
The rule of thumb for this vanilla frosting is that you should use 2 cups of powdered sugar for every stick of butter (1/2 cup). You can always make the frosting more stiff by adding more powdered sugar. You can also add additional heavy cream to offset the sweetness and make it softer.
The last thing you can do it cut the sweetness is to add a pinch of salt, but adding little by little is key. Too much salt cannot be fixed.
A gorgeous plate of sugar cookies decorated with vanilla buttercream
Frequently asked question about my Perfect Vanilla Frosting
How much frosting does this recipe make?
This frosting recipe makes enough for at least 24 cupcakes that have a hefty amount of frosting. The second rule I live by when it comes to frosting, is never come up short. So I usually end up with more than enough frosting.
If you are only frosting 12 cupcakes, you can halve this recipe.
A big swirl of vanilla frosting piped onto a crumpled piece of brown parchment paper
Can I make this frosting in advance?
This recipe can be made in advance and kept at room temperature for 24 hours prior to frosting. Otherwise it can be stored in the fridge for up to 7 days before serving. Any longer than that and I would recommend freezing it. You will need to allow it to soften for a couple of hours before using it after it’s been in the fridge.
I might also recommend re-whipping it after it has come back to room temperature. I prefer to make all my frosting recipes fresh, so I can’t speak too much to the freezing of the frosting.
Do my cupcakes needs to be refrigerated?
If you live in a hot and humid environment then I would suggest that you refrigerate cupcakes that are frosted and allow them to come to room temperature before serving.
Since this frosting is all butter based, it will melt in high temperatures or in humid environments. If you are serving this buttercream at an outdoor party, be sure to keep it out of the sun, especially if temperatures are hot that day.
Otherwise I store my cupcakes in a cool, dry place in an airtight container for up to 3 days once they are frosted.
A pile of vanilla frosting on a teal plate
Can I make this frosting with a handheld mixer?
The short answer is yes, anything is possible. However, it will be difficult for you to make large batches of frosting, simply because the powder of a handheld mixer is not the same as a stand mixer.
You will likely need to spend even more time whipping the butter both in the beginning and throughout when adding the powdered sugar.
Read more
A small jar of piped vanilla buttercream with a full piping bag sitting next to it
Today’s post is all about going back to the basics. This is the perfect vanilla frosting (or buttercream recipe) and can be used as a base for many different types of frostings recipes.
While I have over 30 awesome frosting recipes, there’s nothing better than a Perfect Vanilla Frosting Recipe. I’ve used this recipe as a base for dozens and dozens of cakes, cupcakes and cookies you’ll find on my blog.
It is true that vanilla frosting is the most versatile frosting there is. It can be paired with moist vanilla cupcakes or chocolate cupcakes, lemon or strawberry or perhaps even red velvet or carrot cake. You can use a vanilla frosting as a base to add your favorite candy or sugar cookie or fruit.
Now if vanilla isn’t your thing, I’ve also got a recipes for chocolate frosting.
A line of cupcakes all frosted with different types of frosting techniques
When it come to vanilla frosting recipes, there are two different kinds that most people tend to use: American Buttercream and Swiss Meringue Buttercream.
The difference between a Swiss Meringue Buttercream and an American buttercream is that American buttercream is made with powdered sugar and butter or Crisco. Swiss Meringue Buttercream is made with whipped egg whites, granulated sugar and butter.
There are many different vanilla frosting recipes. Some use vanilla extract and some use vanilla beans or vanilla bean paste. Vanilla beans have a wonderful flavor but can be expensive or difficult to find. Either way, just make sure you’re using pure vanilla extract, not imitation.
Some versions use half butter and half Crisco. Crisco in a frosting might sound unusual to some, but it has its benefits. It’s often referred to as a decorators buttercream because it more stable and easier for piping different shapes. This is the method I learned when I took the Wilton Decorating classes.
A trip of vanilla cupcakes topped with vanilla buttercream. The cupcakes have teal polka dot liners and pink, white and teal sprinkles.
My perfect vanilla buttercream is whipped buttercream. When it comes to frosting, I live by the WHIP IT rule. The longer you whip it, the better it will be. When a problem comes along, you must whip it. You get the point, right?
I start with COLD butter. Yes, cold. Most frosting recipes (including many of mine) call for softened butter or butter at room temperature. The difference between starting with cold butter versus softened is that the cold butter requires you to whip it longer in the beginning.
I believe the cold butter produces a more stiff frosting that is better for piping. If your butter is TOO soft, then your frosting will be “weaker”. I HIGHLY suggest that you use unsalted butter for your frosting. It allows you to control the flavor.
A large piping bag with Ateco 849 piping tip is piping a big swirl of frosting in a jar
The not-so-secret ingredient to a creamy, velvety frosting is heavy whipping cream. It’s an ingredient that usually doesn’t come cheap, but it is makes the difference. Sure, you can substitute with milk instead but using the heavy whipping cream will help give you those extra air bubbles in the frosting once it’s whipped.
The rule of thumb for this vanilla frosting is that you should use 2 cups of powdered sugar for every stick of butter (1/2 cup). You can always make the frosting more stiff by adding more powdered sugar. You can also add additional heavy cream to offset the sweetness and make it softer.
The last thing you can do it cut the sweetness is to add a pinch of salt, but adding little by little is key. Too much salt cannot be fixed.
A gorgeous plate of sugar cookies decorated with vanilla buttercream
Frequently asked question about my Perfect Vanilla Frosting
How much frosting does this recipe make?
This frosting recipe makes enough for at least 24 cupcakes that have a hefty amount of frosting. The second rule I live by when it comes to frosting, is never come up short. So I usually end up with more than enough frosting.
If you are only frosting 12 cupcakes, you can halve this recipe.
A big swirl of vanilla frosting piped onto a crumpled piece of brown parchment paper
Can I make this frosting in advance?
This recipe can be made in advance and kept at room temperature for 24 hours prior to frosting. Otherwise it can be stored in the fridge for up to 7 days before serving. Any longer than that and I would recommend freezing it. You will need to allow it to soften for a couple of hours before using it after it’s been in the fridge.
I might also recommend re-whipping it after it has come back to room temperature. I prefer to make all my frosting recipes fresh, so I can’t speak too much to the freezing of the frosting.
Do my cupcakes needs to be refrigerated?
If you live in a hot and humid environment then I would suggest that you refrigerate cupcakes that are frosted and allow them to come to room temperature before serving.
Since this frosting is all butter based, it will melt in high temperatures or in humid environments. If you are serving this buttercream at an outdoor party, be sure to keep it out of the sun, especially if temperatures are hot that day.
Otherwise I store my cupcakes in a cool, dry place in an airtight container for up to 3 days once they are frosted.
A pile of vanilla frosting on a teal plate
Can I make this frosting with a handheld mixer?
The short answer is yes, anything is possible. However, it will be difficult for you to make large batches of frosting, simply because the powder of a handheld mixer is not the same as a stand mixer.
You will likely need to spend even more time whipping the butter both in the beginning and throughout when adding the powdered sugar.
Read more