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Cupcakes with Frosting on metal rack

My Favourite Vanilla Buttercream Frosting

  • Author: Victoria
  • Prep Time: 15 minutes
  • Cook Time: N/A
  • Total Time: 15 minutes
  • Yield: 12 cupcakes or 1 cake 1x
  • Category: Frosting

Description

My favourite vanilla buttercream frosting is light, fluffy and creamy – everything a frosting should be! Not only is it easy to make, it is incredibly versatile and is perfect for decorating cupcakes and cakes. This recipe makes enough frosting for 12 cupcakes or a 20cm round cake. 

Ingredients

Scale
  • 100g unsalted butter, at room temperature
  • 250g (approx. 2 cups) soft icing (confectioner’s) sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup full-cream (whole) milk (approx.)

Instructions

  1. In a stand mixer fitted with the paddle attachment or in a large mixing bowl if using handheld beaters, beat the butter until pale and creamy (approximately 1 to 2 minutes). Using a spatula, scrape down the sides of bowl as necessary. If using a stand mixer, make sure to scrape right down to the bottom of the bowl (underneath the paddle) to make sure all the butter gets incorporated with the other ingredients.
  2. To the butter, add a third of the icing sugar, half of the milk, vanilla extract and salt. Beat until well combined.
  3. Add another third of the icing sugar and the remaining milk and beat until well combined.
  4. Add the remaining icing sugar and beat for approximately 2 to 3 minutes until light and fluffy and a spreadable consistency. If the frosting is too dry, add a little more milk, a tablespoon at a time until you get the right consistency. Similarly, if the frosting is too wet add extra sifted icing sugar, again, a tablespoon at a time.
  5. The frosting is ready to use straight away. If not using right away, store the frosting in an airtight container in the refrigerator for up to 3 days (see note 1). 

Notes

  1. Making the buttercream in advance: When ready to use, remove the buttercream from the fridge and allow it to come to room temperature. Using a stand mixer or handheld mixer, beat the frosting until it returns to a light and fluffy texture.
  2. Freezing: The frosting can be frozen in a freezer safe container for 2 to 3 months. Allow it to defrost in the fridge overnight then follow the instructions in note 1.

Keywords: Vanilla, Buttercream, Frosting

Find it online: https://marbleandwhisk.com/my-favourite-vanilla-buttercream-frosting/