Vanilla buttercream frosting can be used with any type of cake, cupcake, cookies, muffins, and so on. I love this buttercream for it is not cake selective. This recipe gives quite a large amount of frosting and therefore can be put in the refrigerator for using later on for up to one week. When you’re ready to use, let it come to cool room temperature and mix it up with a spoon or electric mixer.
4 cups (460 grams) icing sugar, sifted
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2-4 tablespoons milk
- In a large bowl sift the icing sugar and set aside
- Add butter to the bowl of your electric or stand mixer and beat for about 2 minutes.
- Add the icing sugar and milk to the butter by adding 1 cup of sugar followed by about a tablespoon of milk with the mixer on low speed. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. Add the vanilla extract.
- If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more icing sugar, a tablespoon at a time until it reaches the right consistency.
Note: You can any flavor of your choice, such as the vanilla flavor or raspberry flavor and etc. You can also color your frosting as desired.