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Vanilla Buttercream Frosting

Vanilla Buttercream Frosting

Vanilla Buttercream Frosting yield: enough to generously frost 24 cupcakes

  • 1 1/2 cups salted butter, softened
  • 5 cups confectioner’s sugar, sifted to remove lumps
  • 1 tbsp vanilla
  • 4-5 tbsp heavy cream

In the bowl of a stand mixer, cream the butter for at least 3-5 minutes on medium-high speed, until nearly white in color. Add in 3 cups of the confectioner’s sugar and vanilla, mixing on low to incorporate. Increase speed and mix on medium-high until light and fluffy, about 3 minutes longer. Add the remaining 2 cups of confectioner’s sugar alternately with the cream, beginning and ending with the sugar.*

Transfer to a piping bag or spread generously on cupcakes.

*I find this alternating-cream-and-sugar strategy works well to get just the right texture and sweetness of the frosting. Feel free to add more or less sugar – about a 1/2 cup either way – depending on your personal taste.

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