Best Delicious Vanilla Buttercream Cupcake Frosting Recipes

QUICK VANILLA BUTTERCREAM FROSTING

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

WHIPPED VANILLA BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together.
• Increase speed to high and beat for 4-5 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
• (Optional Step) The frosting will be very airy with lots of bubbles. To achieve a smooth frosting, beat it with a wooden spoon by hand for 2-3 minutes. This will push all of those air bubbles out.
• Use frosting as desired to cover cakes, cupcakes, cookies, etc. This is enough frosting for a double layer 8 or 9-inch cake, 2 dozen cupcakes, or 2 dozen 4-inch cookies.
• Store frosting at room temperature for 1-2 days, in the fridge for up to 2 weeks or in the freezer for up to several months.

SIMPLE AND DELICIOUS BUTTERCREAM FROSTING

Steps:

• Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat the vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.

DELICIOUS VANILLA BUTTERCREAM CUPCAKE FROSTING

Steps:

• In large mixing bowl with paddle attachment (I use my Kitchen Aid mixer) beat together shortening and butter.
• Add vanilla and with mixer on low add your powdered sugar, one cup at a time, mixing after each cup is added. Scrape sides and bottom of bowl frequently.
• When all sugar has been added frosting will appear dry. Add milk, one tablespoon at a time until you get your desired consistency (2-3 tbsps of milk give me the desired consistency I need for piping). Increase mixer speed to medium/medium high and beat for 4-5 minutes.
• If not using right away or you have to step away for a few minutes cover the bowl with a damp cloth to keep frosting from getting too dry. This frosting can be stored in refrigerator for up to 2 weeks.
• For thin spreading consistency add 2 tablespoons light corn syrup or milk.
• For pure white frosting (stiff consistency) omit butter and substitute an additional 1/2 cup shortening for the butter and 1/2 teaspoon no color butter flavoring. Add up to 4 tablespoons light corn syrup or milk to thin for frosting cakes.
• For Chocolate Frosting: Add 3/4 cup unsweet cocoa or 3-1 ounce squares unsweetened baking chocolate, melted. Add an additional 1-2 tablespoons milk.