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.