Learn how to make vanilla buttercream recipe for cake decorating. Use this vanilla buttercream to create all kinds of cake creations.
In a stand mixer bowl, add the unsalted room temperature butter. Mix on medium-high until the butter is light in color and fluffy. Stop the mixer every few minutes to scrape down the sides of the bowl to make sure all the butter is well blended. This step can take up to 5 minutes and is essential to whipping air into the butter, so your buttercream is the creamy smooth texture we want.
Once the butter is light in color and fluffy, continue to mix on medium and add the vanilla extract and salt. Scrape down the sides of the bowl again before moving to the next step.
Then gradually add half of the sifted powdered sugar to the butter mixture. Next, add 1 ½ Tablespoon of the heavy cream. Scrape down the sides of the bowl and especially the center of the bowl to make sure all the powdered sugar is getting incorporated.
Finally, add the last half of the powdered sugar and mix on medium-high. Continue to mix and scrape down the sides of the bowl until you don't see any more powdered sugar. If the buttercream is a little stiff, then mix an additional ½ tablespoon of heavy cream. Continue to mix until you have a creamy and smooth buttercream.
The vanilla buttercream is ready to use. Fill a pastry (piping) bag with the buttercream for frosting cupcakes or a cake.
For later use store in airtight containers and store in the refrigerator for up to 2 weeks. When you’re ready to use the vanilla buttercream, place it on the counter to come back up to room temperature. Then mix it on medium-high to make it smooth and creamy once again.