Amazing Gigis Frosting Recipes

VANILLA BUTTERCREAM FROSTING

Vanilla Buttercream Frosting image

This is my favorite vanilla buttercream. It's the perfect vanilla frosting that's simple, creamy and smooth and tastes unbelievable on vanilla cupcakes!

Provided by Sally

Time 5m

Number Of Ingredients 5

Ingredients

1 cup (230g) unsalted butter, softened to room temperature
4 - 5 cups (480-600g) confectioners' sugar (see note)
1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
2 teaspoons pure vanilla extract
salt, to taste

Steps:

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
You can control the consistency at this point- add up to 1/2 cup more confectioners' sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

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