A simple vanilla buttercream is incredibly versatile and something that any baking enthusiast should have in their back pocket. Not only is it delicious on its own, but a basic vanilla buttercream recipe can be the base for a myriad of other buttercream flavors, such as caramel or snickerdoodle! While I do not often use regular vanilla buttercream for frosting cakes or cupcakes, I particularly enjoy using vanilla buttercream to hold and support the delicious fillings of several French macaron flavors I enjoy making. These flavors include (but are not limited to) caramel apple pie, vanilla and lemon, and pumpkin pie. I also love using vanilla buttercream to make beautiful buttercream flowers!

This recipe is an American style buttercream because the base is made using butter and powdered sugar. American style buttercreams taste quite sweet, which is why I always add salt to my buttercreams. Salt tempers the sweetness and brings out the flavor in your buttercream, so it is a win-win! I also try to use this buttercream in smaller amounts in my projects. For example, I will pipe a rosette on the top of a cupcake rather than the multi-layered swirl you traditionally see on most cupcakes. With sweet buttercreams like this, using less with help balance the sweetness and flavor of the overall cupcake.

Step 1: Cream the Butter

Use either a stand mixer or hand mixer to whip the room-temperature butter on high for approximately 5 minutes, or until the butter becomes light and fluffy.

Step 2: Add the Sifted Powdered Sugar

Sifting your powdered sugar is a very important step because it breaks down any lumps and makes the powdered sugar lighter and easier to mix into the butter. This step essentially results in a smoother buttercream, which ultimately means a better finished product. Add the sifted powdered sugar to the mixing bowl and mix on a low speed. Once the powdered sugar is incorporated, turn your mixer to a medium-high speed to whip the ingredients together and make a fluffy buttercream, approximately 1-2 minutes.

Step 3: Add Vanilla Extract, Salt, and Milk

Add the vanilla extract, salt, and a small portion of the milk. Mix until well incorporated and use a tasting spoon to taste the buttercream. Add in more milk, if needed, until you achieve your desired consistency (please see the Notes section below for more about buttercream consistency). Your buttercream is now complete and ready to use on any number of delicious desserts!

Notes:

• Vanilla Extract: I only use pure extract because the flavor is significantly better. I also prefer pure Mexican vanilla extract, such as Orlando, because they have a richer flavor that makes desserts taste wonderful! I have tried one or two other vanilla extracts, but the flavor is noticeably not as good.
• Buttercream Consistency: This recipe makes a stiff buttercream that I love to use for French macarons because a stiff consistency will not ooze out of the sides of a macaron like a thinner consistency frosting might. I also like to use the stiff consistency when piping a ring around the perimeter of a layer of sponge when making a layer cake because it provides a sturdier structure as well as keeps the softer fillings, such as compotes, curds, pastry cream, or ganaches, inside of the cake. If you would like a medium consistency, add approximately 1-2 additional tablespoons of milk. I use medium consistency buttercream to frost the outside of cakes, or to top cupcakes.

These steps are also listed in my printable recipe, listed right here:

Vanilla Buttercream

Recipe by Carly PrestonCourse: DessertCuisine: AmericanDifficulty: Easy

Prep time

20

minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature

• 3 cups powdered sugar

• 2 teaspoons pure vanilla extract

• 1/2 tablespoon whole milk

• 1/8-1/4 teaspoon salt

Directions

• Use either a stand mixer or hand mixer to whip the room-temperature butter on high for approximately 5 minutes, or until the butter becomes light and fluffy.
• Add the sifted powdered sugar to the mixing bowl and mix on a low speed. Once the powdered sugar is well incorporated, turn your mixer to a medium-high speed to whip the ingredients together and make a fluffy buttercream, approximately 1-2 minutes.
• Add the vanilla extract, salt, and a small portion of the milk. Mix until well incorporated and use a tasting spoon to taste the buttercream. Add in more milk, if needed, until you achieve your desired consistency.
• Your buttercream is now complete and ready to use on any number of delicious desserts! Enjoy!

Notes

• When making buttercream, you can combine steps 2 and 3. Simply add the sifted powdered sugar, pure vanilla extract, salt, and whole milk to the mixing bowl at the same time and begin mixing them together on a low speed. Once the powdered sugar is incorporated, turn the mixer speed to medium-high and whip until the buttercream becomes nice and fluffy.

Thank you so much for checking out this recipe! Please leave a comment below regarding how you like this recipe and what baked items with which you enjoy using vanilla buttercream!