Best Vanilla Buttercream Icing Recipe
Best Vanilla Buttercream Icing Recipe
A few weeks ago, I shared the DIY Rosette cake I made for my daughter for her birthday. Since then that post has gotten so many pins and I’ve gotten so many questions about the icing. So, Today I’m going to share the Best Vanilla Buttercream Icing Recipe.
For me, Icing is a big deal. I don’t have it often so when I do – I want it to be buttercream. I don’t whip cream icing at all! Store bought cakes and icing are ok, but there is just something about making your own and putting some homemade love into it.
Am I right?
This recipe is super easy and you only need a few ingredients! Let me just warn you people are going to only want you to make cakes from now on because of this icing. Yes, it’s that good. This recipe will make enough icing to ice one 9 inch round cake with rosette-like what I made. Ps if you prefer Chocolate Buttercream Icing I’ve got an AMAZING recipe for that, too!
Let’s go over the ingredients.
1 2 lb. Bag of confectioners sugar (4 cups in total)
2 sticks of unsalted butter (* No, margarine will not work. It will be a hot mess)
4 TBSP. Heavy Whipping Cream
1 tsp. Vanilla
To get started you’re going to set you butter out and let it come to room temperature. Next, you’re going to start out by creaming your softened unsalted butter and vanilla. You are going to start by adding a 1/2 cup of confectioner sugar in at a time (if you add more the sugar will make a HUGE mess). Cream this together until that butter and sugar is mixed and smooth. Once it’s smooth, add 1 TBSP of heavy whipping cream and another half cup of sugar.
At this point you should have 2 sticks of butter, 1 cup of confectioners sugar and 1 TBSP of Heavy whipping cream. You will continue to add the ingredients as stated above until all ingredients are combined. If you feel like your icing is too thick, add heavy whipping cream 1 TBSP at a time. If you feel like it’s thin, add confectioners sugar a 1/2 cup at a time.
This is the consistency of the icing. It’s perfect for any cake decorating projects. Make sure you refrigerate the cake after or any leftovers.
This icing is the perfect basic, simple Vanilla Buttercream Icing. This recipe can be easily altered by removing the vanilla extract and adding your favorite flavor. Don’t say I didn’t warn you when you become in charge of all the family cakes!
Leave a comment below telling me what icing recipe you would like to see next!
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13 Comments
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April
Beautiful cake!
Racquel
What happens to the frosting if the cake is left at room temperature for an hour or so?
Tawny
I will be fine. It’s a thicker frosting. I left mine in the fridge until about 10 minutes before the party, then I took it out and didn’t put in back for about an hour and a half. It held together just fine. It was out for close to 3 hours and it didn’t melt. Just make sure the room isn’t super warm.
Polly Sizemore
How does this work if you use a gel colorant like navy…do you add more sugar to thicken it??
TIFFANY
How would I turn this into a chocolate buttercream frosting?. Do I just add the cooled melted chocolate?
Angie
When do you add the colouring, mine always seems to curdle?
Tawny
Hi! Sorry I just noticed your comment. I used gel food coloring that is found by the cake baking products in your local store. The brand is Wilton. I put it in at the end.
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Christie Mollineaux
Hi,
Can I refrigerate the icing/entire cake? I am making my sons cake and I need to prepare it the day before.
Thanks
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Susan
I didn’t have any heavy whipping cream but what I did have was individual french vanilla creamers you put in coffee. So I thought, why not?? It worked wonderfully! There was no change in flavor (I have made this recipe MANY times) and no change in color of the frosting. Just a tip if you forget to buy the heavy whipping cream
Tawny
That’s great to know!!! I bet you could use difference Creamers to flavor the frosting! I’m thinking a coffee cupcakes recipe maybe in the works!