Vanilla Buttercream Frosting
This is my favorite recipe for basic vanilla buttercream. I prefer this over any bakery or store bought frosting I've had. It's sturdy and holds its shape well. This yields enough to frost a 9x13" sheet cake or about 12-16 cupcakes, depending how liberally you frost them. Recipe source: Sallysbakingaddiction.com
Vanilla Buttercream Frosting
This is my favorite recipe for basic vanilla buttercream. I prefer this over any bakery or store bought frosting I've had. It's sturdy and holds its shape well. This yields enough to frost a 9x13" sheet cake or about 12-16 cupcakes, depending how liberally you frost them. Recipe source: Sallysbakingaddiction.com
Cooking Instructions
- 1
Either using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium speed, until smooth and creamy, about 2 minutes.
- 2
Switch the speed to low and with the mixer running, add 4 1/2 cups of the confectioners sugar, the heavy cream, the vanilla extract and the salt.
- 3
Once it's all added in, increase the speed to high and beat for 3 full minutes. Once that time is up, if it's too thin, add an additional 1/2 cup confectioners sugar or if it's too thick add more heavy cream by the tbsp until the desired consistency is reached.
- 4
That's it, either use it right away or you can tightly cover it and store it in the fridge for up to 1 week.
- 5
Pictured up top on basic vanilla cupcakes, the recipe of which can be found under my profile -->
- 6
Rose designs made using a Wilton 1M tip, which is like an open star shape -->
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