Homemade Vanilla Buttercream Frosting Recipe
Homemade Vanilla Buttercream Frosting Recipe
The rich creamy vanilla butter frosting is delicious on cakes, biscuits, brownies and more! This is a simple frosting recipe, and the result is always perfect.
This is the most classic buttercream frosting recipe, perfect with vanilla cake! For the chocolate version, try our chocolate cream!
Our first choice vanilla frosting
In terms of icing, I always like to have a commonly used recipe.
It can be paired with a variety of desserts, and you can taste delicious things with almost anything. This is why our preferred vanilla butter frosting recipe. It is creamy, smooth, and very suitable for spreading on cakes, biscuits, etc.!
It only takes a few minutes and only a few ingredients to make this frosting recipe. Fast and simple-your new frosting recipe is suitable for any and all desserts.
How to make butterscotch frosting
This butterscotch frosting requires only a few ingredients:
- Softened butter
- Powdered sugar
- vanilla
- milk
- A pinch of salt
In a large bowl or the bowl of a stand mixer, beat the softened butter until fluffy. Add powdered sugar, milk, vanilla, and salt, and mix well. Add milk or powdered sugar as needed to make a smooth frosting. Beat the icing on high heat for 2 minutes until it becomes light and fluffy.
Frosting technique
- Use unsalted butter. You can use salted butter, but don’t add extra salt. If you use unsalted, you can control the amount of salt added to flavor.
- Room temperature ingredients: make sure the butter softens so that it becomes creamy easily. In addition, putting the milk/half and half together at room temperature also helps to combine this frosting cream well and easily.
- This vanilla butter frosting is an excellent base for other flavors. Simply replace the vanilla with another extract, such as lemon, mint or almond.
Too thick or too thin: Getting the right consistency for your dessert is the key. For example, if you plan to use piping on top of the decoration on a cake or cupcake, you will need a thicker consistency. Other desserts may use thinner frosting better. You can easily adjust the consistency in the following ways:
- If adding 1 tablespoon of milk at a time is too thick, please stir until it reaches the desired consistency
- If it is too thin, add 1 tablespoon of powdered sugar at a time and stir until it reaches the desired consistency
Excessive mixing will create too many bubbles in the frosting, resulting in a different texture. To restore the desired smooth and creamy texture, use a wooden spoon to manually mix the frosting. While stirring, push the buttercream to the sides and bottom of the bowl to remove air bubbles.
Pipeline tips
This butterscotch frosting is perfect for piping. I usually only use my piping technique when topping cupcakes or other small desserts. The following steps are how I piped cupcakes, but you may find that these techniques apply to other foods.
- Choose your tip. The larger the tip, the thicker the pipe. I like to use larger tips, such as Ateco 808 for smooth pipes or Ateco 844 for star-shaped pipes.
- Place the tip of your choice on the bottom of the piping bag. If you don’t have a piping tip, you can trim the corners of the Gallon Ziplock bag. It will have smooth edges like Ateco 808.
- Fill the bag with icing sugar. I like to put the bag in a tall cup, fold the end of the bag to the edge of the cup, and fill the bag with a baking spatula. Make sure to leave enough space to tighten the top of the bag.
- Gently push the frosting down to the bottom to make sure you don’t have any bubbles. Tighten the top.
- Make a ball of frosting in the center of the cupcake. The doll will be a guide for the rest of the icing.
- Frost surrounds the central mass. After a full rotation, move up to the second layer, slightly inward, and then continue to squeeze out the frosting. Repeat the layers until you are satisfied with the height and appearance.
- When rolling out the icing, be sure to always use even and steady pressure.
How to store buttercream frosting
Pay attention to how to store the icing…
- refrigerator: The frosting can be kept in the refrigerator for 2-3 days. Store in a sealed container. Before frosting dessert, be sure to bring it to room temperature and remix.
- refrigerator: Put the icing sugar in an airtight freezer safe container. It can be frozen for 2-3 months. Thaw in the refrigerator and then return to room temperature. Stir well before use.
This frosting is suitable for many types of desserts, such as classic cupcakes and cakes, but also for brownies, chocolate bars, biscuit cups, etc.
For more frosting, please check:
Course dessert
American cuisine
Preparation time 5 minutes
Total time 5 minutes
Calories 5310 kcal
Author Little Luna
- 1 1/2 cups butter softened
- 6 cups powdered sugar
- 1/3 cup milk or half a cup
- 1 1/2 teaspoons vanilla
- Pinch salt
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Put the butter in a large bowl or the bowl of a stand mixer and beat until fluffy.
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Add powdered sugar, milk, vanilla and salt, and mix well. Add milk or powdered sugar as needed to make a smooth frosting.
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Beat on high for 2 minutes, until light and fluffy.