This easy vanilla buttercream frosting is great for frosting cakes and cupcakes. It’s so creamy and delectable you might want to just eat it with a spoon!

The Key To This Recipe

For this recipe, I use a one-bowl method (that works best when a food processor is used but also works with mixers too). To make it you just throw all the ingredients into the bowl and mix until creamy. For my food processor, it takes a minute. After the first 30 seconds, I scrape the bowl and run it for 30 seconds more. That’s it! To use a mixer, you start low, and once the sugar starts to look mixed into the butter, you finish with a higher speed. Either method is super quick and easy!

Sugar: Whether you call it powdered sugar or confectionary sugar, the best one for frosting is 10X sugar (the level of fineness that brands display on the packaging). If your sugar isn’t marked, be sure not to skip the sifting process, as it’s the best way to ensure the best possible result. Cream Vs. Milk: Although milk will work just fine to make buttercream, chilled whipping cream is recommended. It adds not only creaminess but also helps keep the frosting cool, allowing the cream to whip with the butter, resulting in a light, fluffy, and creamy buttercream. Butter: Although salted butter can help balance sweetness, you can use either salted or unsalted butter to make frosting. Just be sure to use softened butter that’s still cool to the touch, as warm butter can result in buttercream that’s too soft and requires extra sugar to firm up. Vanilla: Use good-quality vanilla extract, vanilla bean paste, or beans scraped from a vanilla pod for the best possible flavor.

How To Make Easy Buttercream Frosting

Add all of the ingredients to the bowl of a food processor or mixer. Mix until creamy (scraping the bowl after the sugar looks combined). Transfer to a covered bowl or container until needed.

Thaw overnight in the refrigerator, then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

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