Classic Vanilla Buttercream Frosting

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This vanilla buttercream frosting is the best topper to cakes, cupcakes or fillings. Once you master the right consistency your baked goods will look and taste like they’ve come from a bake shop.

Made with powdered sugar, butter, vanilla, and milk, this vanilla buttercream recipe is one you that is easy to master. This buttercream frosting works great for spreading on cakes, cupcakes, and decorating. You can also adjust the flavouring.

It’s important to note that when preparing a batch of this buttercream frosting you can follow these recipe instructions to begin with, however you need to use your judgement on its consistency.

The easiest way to do this is with the amount of milk you use.  The less milk you pour in the mix, the more stiff your frosting will be.  When you add less milk you will created a stiff vanilla buttercream frosting. With a stiffer consistency you can pipe decorative shapes and flowers onto your baked goodies with piping tips.

If you pour a bit more milk, it turns the buttercream frosting into a smoother consistency, allowing you to spread and frost with ease.

The KEY to making any buttercream frosting is to make sure you begin with room temp butter, or what the pros describe as “soft ice cream texture.” Always begin beating butter for at least 5 to 10 minutes before you add the sugar.

For cakes and cupcakes, I like to create a medium buttercream consistency. You can also add food colouring to your frosting to create beautiful colours. Separate your frosting into small bowls use a gel food colouring and stir. The possibilities are endless!

TIP: If you’re butter becomes lumpy and grainy, it means your butter was too cold. Just keep beating the mixture in your stand mixture for a few minutes longer. It will eventually warm up the butter and smooth out.