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This Simple Vanilla Buttercream is our family’s classic buttercream recipe. This melt-in-your-mouth buttercream is the perfect cupcakes topper!
Today I have for you a very simple recipe.
As I’ve told you before, I’m a little picky about the sweetness of my desserts. I’m especially picky about my frostings. In fact, I used to split a cupcake with my sister. She’d get the frosting, I’d get the cupcake. My perfect frosting can’t be chunky or bumpy. It has to be smooth. It can’t be too sweet, and I usually like it flavored with peanut butter or chocolate.
In fact, in the past, I would just put whip cream on my cakes, but that was before I started baking and discovered the peanut butter frosting, chocolate buttercream, and now, the Simply Vanilla Buttercream.
One of the tricks to making this frosting is to whip the butter all by itself. You’ll whip the butter in a stand mixer bowl on medium speed until it gets almost white in color. From there, this recipe is just your standard icing recipe: butter, powdered sugar, vanilla, and milk.
Perfectly simple and simply sweet.
Frosting cupcakes can be so much fun. Before I started baking and blogging, we’d just put frosting on with a knife. That’s good enough, but now we like to pull out the decorating bags and tips and make pretty swirls. Let me share with you how to do this, so you can have cupcakes fit for a picture!
First, you’re going to get Wilton tip 1M and a decorating bag. Put the tip inside the decorating bag. I love the fact that there’s no need to use a coupler! After you’ve filled the bag about half full of frosting, hold the bag straight up from the center top of the cupcake at a 90 degree angle, about ½ an inch away from the cupcake. Squeeze out icing to make a star. Without releasing your pressure on the bag, swirl the frosting to the outside edge of the cupcake, then pile up as much icing as you want by swirling around and around, making each swirl just inside the edge of the previous swirl. Release the pressure and pull up and away to end your swirl at the center of the cupcake.
Not so hard, huh? Once you get the hang of it, it’s really easy.
This looks great! About how many cupcakes does it frost?
how far ahead of time can you make this icing? I was thinking of making it the day before, would it hold up in the fridge? thanks!
Can I substitute unsalted butter for the salted? Would I need to add salt then? Thanks 🙂
When I made this, it came out lumpy and was acting like it wanted to separate. Any tips on how you got it to come out smooth.
Yummmmmmmmmmmyyyyyyyy! Can you share the recipe for the cupcakes? They look divine! 🙂
How much frosting does it make?
Made this…I think that I’d use unsalted butter next time.
i’m making this right now, and it’s very thin. what can i do to fix it. i added extra milk too.
Can I cut the Buttercream Frosting recipe in half for few cookies?
The cookies were delicious….I think I will add the almond extract next time
Frosted with Buttercream ….yummy!
Is there a Chocolate Buttercream frosting that is as good as the vanilla version?
I would love to make this for my sons birthday, but need enough for 36 cupcakes. Can I just triple the batch? Would I have to adjust any of the ingredient amounts? Thank you!
I don’t have a big stand mixer, only hand held, can I still make the frosting?
How do you get a white frosting
I don’t think you said to sift the powder sugar…I always do.