This recipe for homemade Vanilla Buttercream Icing is one everyone needs in their recipe file. It’s perfect for frosting cakes and cupcakes with versatile flavor options, too.
Vanilla Buttercream Icing
In the past, when I made birthday and special occasion cakes for people, vanilla buttercream icing was the single most requested icing that I used. I suppose it’s the universal standard for decorating cakes and cupcakes. Vanilla buttercream is really a blank canvas that can be easily transformed using different flavorings or fruit zest.
Tips for Making Homemade Vanilla Buttercream
A classic vanilla buttercream will often use all butter, but in general, it usually comes down to the preference of the baker.
- For this icing I chose to use part solid vegetable shortening to stabilize the butter, without adding a conflicting flavor. On a hot day, at an outdoor event, an all butter icing can become very soft and turn into a real disaster, if you’re not careful.
- If you want a pure white icing, you’ll need to use all vegetable shortening, clear butter flavoring and clear vanilla for the best results.
- By adding flavorings such as almond or lemon, the flavor of this frosting can be transformed into any flavor you like.
- You can freeze extra frosting for up to one month. Thaw in the fridge and whip with a mixer before using.
- Other homemade buttercream recipes in the MSSK recipe index is this peanut buttercream frosting, dulce de leche cream cheese frosting and chocolate frosting.
- You may also like this lemon buttercream frosting from My Cake School.
This Tips I used for this image from left to right:
Wilton tip 6B
Wilton tip 1M
Wilton tip 2D
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Helpful Kitchen Items:
Vanilla Buttercream Icing
Servings: 8 cups
- 1 1/2 cups unsalted butter softened
- 1/2 cup solid vegetable shortening
- 2 lb powdered sugar
- 8 Tbsp heavy cream plus additional as needed
- 1 Tbsp pure vanilla extract
- 1/2 tsp salt
- In the bowl of a stand mixer. Cream together the softened butter and vegetable shortening. Beat for 3-4 minutes until fluffy and pale yellow in color.
- If you'd prefer, you can use the exact same technique using all butter. In that case, it would be 4 sticks total. [The small amount of vegetable shortening stabilizes the frosting.]
- Add the sifted powdered sugar alternately with the heavy cream.
- If you'd like the icing to be easily spreadable for frosting cakes, add more cream one tablespoon at a time. If you'd like a more stiff icing to maintain it's shape for piping onto cupcakes, add slightly less.
- After all of the powdered sugar has been added whip in the vanilla and salt. Adjust the mixer speed to medium-high and whip for 5-7 minutes until light and fluffy.
- If you'd like to add color to this buttercream, I recommend using color gel additives so as not to change the consistency of the icing.
- Makes enough tol frost  8/9" rounds for a layer cake or 30 cupcakes.
- Freeze leftovers in an airtight container for up to one month.
Buttercream icing prepared in this way will form a "crust" rather quickly. So, keep a damp cloth over the bowl of icing while you frost your cake or cupcakes to slow this process.