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The Best Vanilla Buttercream – light and fluffy, creamy and delicious, but this vanilla buttercream is not only delicious, it’s easy to make and a breeze to frost with.
The Best Vanilla Buttercream
This buttercream is just too good not to have its own post! It’s light and fluffy, silky and smooth – and just all-around delicious.
To me, a buttercream should never be so dense that it steals the show away from the cake. In fact, a buttercream should be part of the ensemble, a complementary element to the layers and fillings. However, that’s not always the case. I grew up thinking buttercream was dense and heavy. It wasn’t until I started making homemade cakes and homemade frosting that I realized, it didn’t have to be that way.
How to Make Buttercream Frosting
To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instruction for making your buttercream unreal! Here’s an overview with a quick picture tutorial for making the best vanilla buttercream:
- Sift your powdered sugar
- Use slightly cold butter and mix on its own for 2 to 3 minutes
- Use heavy whipping cream
- Beat for 5 minutes
- Stir by hand
Before frosting your cake, make sure to stir the buttercream with a wooden spoon or spatula to push out the air pockets. This makes getting smooth sides on your cake so much easier.
Look at the transformation in color and texture in these pictures below.
Butter and powdered sugar. With heavy cream. After beating for 5 minutes and stirring by hand.
You’ll be able to get nearly white in color with that extra five minutes of beating. More importantly, you’re creating a light, fluffy texture that won’t overpower your cake layers.
A light and fluffy vanilla buttercream
For the Buttercream
- 2 cups (452g) unsalted butter slightly chilled
- 6 cups (750g) powdered sugar measured and then sifted
- 3-4 tbsp (57.75g) heavy whipping cream
- 2 tsp (8.4g) vanilla extract
- Pinch of salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 to 3 minutes. This will soften the butter without it having to be warm.
- With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
- With mixer on medium speed, add whipping cream, vanilla and salt.
- Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
- Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.