It Only Takes 15 Minutes to Make Vanilla Buttercream Frosting

Fast, easy, and packed with the sweet flavor you need!

Buttercream is the answer to all your frosting needs—it's easy, fast, and packed with flavor!

Although vanilla extract works perfectly fine with this recipe, a vanilla bean will give you the best-tasting buttercream. Also, remember to whip the butter very wellit will give you a stable and silky smooth frosting. Whether you use it to fill a cake, pipe pretty rosettes on cupcakes, or make cookie sandwiches, this recipe will serve you well. Here's how to make buttercream frosting:


Makes Around 2 cups (enough to frost a 2-layer, 8-inch cake)

3 sticks unsalted butter, softened
2 1/2 cups powdered sugar, sifted
1 vanilla bean, split lengthwise or 1 tablespoon vanilla extract
2 tablespoons heavy cream
pinch of salt

1 Whip butter with a hand-mixer on medium-high speed for 6-8 minutes until it becomes smooth, fluffy, and light in color.  This step will take around 5 minutes for a stand-mixer fitted with a whisk attachment.

2 If you are using a vanilla bean, scrape the seeds into the butter and whip on medium speed for 10 seconds or until well combined.  If you are using vanilla extract, move on Step 3.

3 Add the powdered sugar and salt; beat on medium speed for 1 minute until well-combined.  Scrape down the bowl and beat on high speed for 30 seconds.

4 Add the heavy cream and vanilla extract and beat on medium speed until combined, around 15 seconds. Scrape down the bowl and beat the mixture on high speed for 3-5 minutes or until light and fluffy.



Buttercream may be used on cupcakes, cakes, and for cookie sandwiches.



Produced by Trixie Zabal-Mendoza; photography by Majoy Siason; prop styling by Lady and Steph Badoy of Boqueria Lifestyle Market

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