Classic Vanilla Buttercream (Crusting Recipe)
This easy, delicious Vanilla Buttercream Recipe is so versatile! It is a wonderful recipe that develops a light crust and is perfect for decorating cakes and cupcakes.
Ingredients
- 2 sticks unsalted butter, softened (226g) Should still hold its shape but dent when pressed.
- 5-6 cups confectioners sugar (690g)(You can adjust amount slightly up or down to your liking.)
- 2 teaspoons vanilla extract (8g) (For whiter frosting, you can use clear imitation vanilla)
- ⅓ cup milk or cream (72g) (Adjust amount as needed to reach desired consistency.)
- ½ teaspoon salt (3g)
Instructions
- Cream the softened butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. Then, slow down the mixer to very slow for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- This recipe can be doubled or halved.
- Yields approximately 4 ½ cups of frosting. Enough to frost a two layer 8 or 9 inch cake.
- Can be frozen in air tight container for at least three months . Thaw on countertop.
- If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.