This easy American buttercream frosting is made with a few simple ingredients, yet it packs a punch of flavor! It’s my favorite and it’s what I grew up on. I love to pair it with vanilla cupcakes and my Lemony Spring Cupcake. This recipe can easily be changed by adding zest or an emulsion like peppermint, maple, and other flavors. This buttercream freezes great as well.
The key to great buttercream frosting is whipping the butter until it’s light in color and fluffy.
Vanilla Buttercream Frosting
This is an easy and delicious frosting that complements any cake or cupcake.
- 2 sticks unsalted butter, at room temperature
- 6-7 cups confectioner's sugar (powdered sugar), sifted
- pinch kosher salt
- 2 ½ teaspoons vanilla extract
- 2-3 Tablespoons heavy whipping cream substitute with half & half or whole milk
Using a stand alone mixer fitted with a paddle attachment, cream the butter over medium speed until light and pale, about 6-7 minutes. With the speed on low, add the kosher salt and gradually add the sugar until incorporated. Add the vanilla paste or extract and heavy whipping cream. Mix on low until they are well blended and scrape down the sides. Increase speed and beat for an additional 5 minutes.
If too thick, add a teaspoon of heavy whipping cream until it reaches desired consistency. If too thin, add ½ cup of powdered sugar at a time.
At this point you can refrigerate (up to 1 week) or freeze (up to three months). Make sure you wrap the frosting tightly and remove any air bubbles. Thaw overnight in the refrigerator the day before using and beat for a few minutes to get the light and fluffy texture.