Vanilla Buttercream Recipe

Buttercream Base

1. 1

   Soften butter

   Cut the unsalted butter into 8 pieces and leave at room temperature for 30–60 minutes until it’s soft but still cool to the touch. Soft butter ensures a smooth, fluffy emulsion.

2. 2

   Beat butter

   Place the softened butter into the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Beat on medium-high speed for 2–3 minutes until butter becomes pale, light and creamy.

3. 3

   Add powdered sugar in increments

   With the mixer on low speed, add 1 cup of confectioners' sugar at a time, pausing and scraping the bowl between additions. Once all sugar is incorporated, the mixture will be stiff and grainy—this is normal.

4. 4

   Add vanilla and milk

   Add the pure vanilla extract and 1 tablespoon of whole milk. Beat on medium speed for 30–45 seconds to begin softening the texture. If the buttercream is still too stiff, add the remaining tablespoon of milk and beat again until smooth.

5. 5

   Adjust texture and salt

   Add a pinch of fine sea salt to cut sweetness and beat for 10–15 seconds. Taste and adjust: if too sweet or loose, add up to 1/2 cup more powdered sugar; if too stiff, add milk 1 teaspoon at a time until desired consistency is reached.

6. 6

   Optional extra vanilla

   If you want stronger vanilla flavor, add vanilla bean paste (optional ingredient) now and beat on medium for 20 seconds to combine.

7. 7

   Finish whipping

   Increase mixer speed to high and whip the buttercream for 1–2 minutes until light and fluffy. Scrape the bowl and paddle to ensure even texture.

8. 8

   Coloring and stabilization

   If using gel food coloring, add a small amount (start with a drop) and beat on low until distributed; increase gradually for deeper color. If frosting will be used in warm conditions, beat in up to 2 tablespoons shortening to help stabilize.

9. 9

   Storage

   Use immediately, or store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip briefly before using. For longer storage, freeze up to 3 months; thaw overnight in refrigerator, then bring to room temperature and re-whip.