Vanilla Buttercream Frosting

It's the perfect topping for your dessert!

1 cup confectioner's sugar
1/2 cup butter
1 teaspoon vanilla extract
2 tablespoons whipping cream

1  Using an electric mixer, cream together confectioners’ sugar and butter on low speed.

2  When well blended, increase speed to medium and beat for another 3 minutes.

3  Add vanilla extract and whipping cream.

4  Mix continuously until mixture reaches a creamy consistency. Spread on cake slices or cupcakes. Yum!

Photography by Dakila Angeles │ Styling by Elaine P. Lim

• trekker Dec 05 2009 @ 03:24pm Report Abuse

     

  Will this stay firm (not runny) even at room temperature? or must the frosted cupcakes stay in the ref til you serve it?
• trekker Dec 05 2009 @ 03:24pm Report Abuse

     

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• trekker Dec 05 2009 @ 03:24pm Report Abuse

     

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• trekker Dec 05 2009 @ 03:21pm Report Abuse

     

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• Angelo Dec 04 2009 @ 09:47am Report Abuse

     

  Hi Rona. The butter should be soft. If it's straight out of the fridge, it'd be lumpy.
• Rona Dec 03 2009 @ 08:25pm Report Abuse

     

  Should the butter be soft or can I use butter straight out of the fridge?