How to make perfectly fluffy, whipped vanilla buttercream frosting at home every single time! All you need is 3 base ingredients and either a stand mixer or handheld mixer!This easy buttercream frosting recipe prepares enough to cover 12 cupcakes when swirling, more if you apply it with a knife. Or top an 8-inch cake in a thin layer of frosting.
Measure out all of the ingredients making sure to allow the butter to soften to room temperature (or even make this from scratch, if you'd like).
Add the softened butter to a large mixing bowl or a stand mixer and whip on high for 1 minute until creamy.To make it super creamy and light you can actually allow this to whip for up to 4 minutes - give it a try both ways and see which you prefer.
Add half the sugar, the vanilla (or extract of your choice) and whisk until smooth and creamy - this will take around 3-5 minutes on medium-low speed. You can start on low to avoid then icing sugar being thrown about the room and once they're incorporated bump the speed up slightly.I usually add the milk at this point, too, as I use milk almost every time. However, if you're not sure you want to or want to adapt how much you use, then you can add it right at the end of the process instead- adding 1tsp at a time until you reach your desired consistency.To avoid the icing dust going everywhere (including in your lungs!), then it's also a good idea to use a guard or tea towel over the bowl to trap it in.
Gradually add the remaining sugar, whisking throughout. The aim is for a thick and spreadable frosting - this can take several minutes. Once incorporated, you can put the speed up to high to whip in more air to the buttercream.
Taste the frosting to make sure the consistency and flavor are right. If not, then tweak as needed: more milk, more sugar, more extract, etc.
How To Store
Fridge & freezer: you can store prepared vanilla buttercream in the refrigerator for up to 5 days or in the freezer for up to 3 months.To use from chilled/frozen: allow the frosting to come back to room temperature and then mix for several minutes until light and fluffy again.
Notes
To adapt the flavor of this vanilla buttercream, it's as simple as substituting the vanilla extract for the extract of your choice and, optionally, adding natural food coloring to match.
Make sure to sift the icing sugar to avoid lumps in the frosting.
Why add milk to buttercream frosting? This will help to yield a lighter texture. I suggest adding a teaspoon at a time until you reach your desired consistency. If you add too much, then simply add a little extra icing sugar.
Classic American buttercream tends to use a ratio of 2:1 powdered sugar to butter. However, as I add milk - I use slightly more powdered sugar to make up for it.
Once piped, feel free to leave your cakes at room temperature for several hours or overnight (any longer, and they should be stored in the refrigerator). However, if you live in a hot climate, I recommend storing them in the refrigerator and removing them an hour before serving so they come back down to room temperature.
If you use margarine instead of butter, then you may not need to add any milk or else the frosting could end up too runny.