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The Ultimate Stable & Fluffy American Vanilla Buttercream Frosting

A large mound of fluffy vanilla buttercream frosting piped high in a white bowl.
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This is the no-fail recipe for classic American vanilla buttercream frosting. You will achieve a creamy, smooth, and stable texture perfect for piping cakes and cookies quickly.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 3–5 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until it is completely smooth and creamy, about 3 minutes. Scrape down the sides of the bowl.
  2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until just combined after each addition.
  3. Add the vanilla extract and salt. Mix on low speed until incorporated.
  4. Increase the mixer speed to medium-high. Add 3 tablespoons of heavy cream or milk. Beat the frosting for 3 to 5 minutes until it becomes light, fluffy, and smooth. This whipping time is key for achieving a stable, piping consistency.
  5. If the frosting seems too stiff for spreading, add the remaining cream, one teaspoon at a time, until you reach your desired consistency. If it is too soft, add a small amount of extra sifted powdered sugar.
  6. Use immediately to frost cakes, cupcakes, or cookies.

Notes

  • For the smoothest texture, make sure your butter is truly at room temperature, not melted.
  • Sifting the powdered sugar prevents grainy spots in your final frosting.
  • If you need a stiffer frosting for detailed piping work, reduce the liquid to 2 tablespoons initially.
  • This recipe makes enough to generously frost one 9-inch layer cake or about 18 cupcakes.

Nutrition

Find it online: https://littlekitchendiary.com/vanilla-buttercream-frosting-recipe-fluffy-creamy/