Vanilla Frosting Recipe Learn under Expert Guide-

Vanilla Frosting Recipe Learn under Expert Guide- The best buttercream recipe is this one, with Perfect Vanilla Frosting! Discover how to prepare vanilla frosting that is airy and light, perfect for cupcake and cake decorating.



Vanilla Frosting Recipe Learn under Expert Guide-

One of my favorite recipes is this vanilla buttercream, it’s the finest. See my collection of Simple Homemade Frosting Recipes for even more frosting ideas!




  • 1 1/2 cups (339 g) (3 sticks) unsalted butter, cold.
  • 5 cups (650 g) powdered sugar
  • 1 tablespoon (15 ml) pure vanilla extract
  • 2 tablespoons (30ml) heavy whipping cream (or milk)
  • Pinch of salt (optional)


Dice the butter into small bits. Beat the butter with the paddle attachment for five to seven minutes, stopping regularly to scrape down the bowl, until the butter takes on a pale appearance.
After adding the vanilla essence and mixing to integrate, add the two cups of powdered sugar and beat on low speed until mixed into the butter. Beat for a duration of around sixty seconds.
Next, whip on low speed until the additional 2 cups of powdered sugar are mixed. Go up to a medium-high speed and beat for three minutes.
Add the heavy whipping cream, salt, and the remaining cup of powdered sugar. Beat on low until mixture begins to come together. To incorporate more air into the frosting, increase the speed to medium-high and beat for an additional three to five minutes.


What is the recipe for this frosting? This yields enough frosting for 24 cupcakes or a 6-inch cake made in two layers.

Preservation and freezing: How to store this frosting: If serving within 24 hours, this frosting keeps well at room temperature because it’s not overly warm. It keeps well in the refrigerator for seven days if prepared in advance. Before piping, the frosting needs to return to room temperature, and I recommend giving it another whip.


This frosting should be frozen: In an airtight bag, this frosting can also be frozen; just make sure to remove all excess air from the bag before freezing. When piping, I advise thawing to room temperature and whipping again first.

Consistency adjustment: If your frosting is too soft, add 1-2 tablespoons more heavy cream at a time until the right consistency is achieved. While doing this, I suggest beating the frosting some more.
Should the frosting be too thin, beat in another 1/2 cup powdered sugar at a time until the required consistency is achieved.
How to enlarge the recipe
Cake frosting (9 x 13 inches or 12 cupcakes)
one-third cup (170g) 2-3 cups of unsalted butter (260g–390g) sugar powder
One teaspoon, or five milliliters extract from vanilla
15ml of heavy whipping cream (or milk) equals one tablespoon.
A pinch of salt, if desired


  • Serving Size: 1/2 cup
  • Calories: 540
  • Sugar: 65.4g
  • Sodium: 6.1mg
  • Fat: 31.3g
  • Saturated Fat: 19.5g
  • Carbohydrates: 66.7g
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 83.2mg


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