10 minutes
A smooth and creamy vanilla buttercream frosting perfect for cakes and cupcakes.
Unsalted Butter, softened
tablespoons
Confectioners’ Sugar
cups
teaspoons
tablespoons
teaspoons
1. Whip Butter
Take your softened unsalted butter and place it in the bowl of a stand mixer fitted with the whisk attachment. Whip the butter for about 20 seconds until it becomes creamy and smooth.
2. Add Sugar and Salt
Gradually add the confectioners' sugar and the salt to the whipped butter. Mix these ingredients together for around 45 seconds on a low setting to avoid a sugar cloud in your kitchen. Scrape down the sides of the bowl to ensure everything is well mixed.
3. Add Cream and Vanilla
Add the heavy cream and the vanilla extract to the mixture. Turn the mixer to a medium-high setting and whip for about 4 minutes until the frosting has a light and airy texture. Scrape down the sides of the bowl as needed.
Add melted and cooled chocolate or cocoa powder to your vanilla buttercream to turn it into a rich chocolate frosting. It’s perfect for chocolate lovers and goes well with almost any cake or cupcake.
Stir in some salted caramel sauce into your buttercream for a delightful sweet and salty combination. You may want to reduce the sugar in your base recipe slightly to balance the sweetness.
Mix in homemade or store-bought salted caramel sauce. This adds a decadent, rich flavor that pairs wonderfully with chocolate or apple-flavored cakes.
Melt some chocolate, let it cool slightly, and then marble it through your buttercream for a chocolatey streak.
Dissolve a teaspoon of instant espresso powder in a tablespoon of milk or cream and mix it into your frosting for a coffee-infused flavor.
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