The Best Vanilla Buttercream
The best vanilla buttercream isn't too sweet, is creamy and pipes beautifully. It's made with melted, salted butter, which gives it a very unique flavor. It always gets rave reviews!
Equipment
- Electric stand or hand mixer
- Rubber/silicone spatula
- Measuring spoons and cups
Ingredients
- 2 cups (368g) vegetable shortening I use Crisco
- 1 cup (226g) butter, melted 2 sticks
- 1 tablespoon clear vanilla extract
- 2 lbs (908g) powdered sugar
Instructions
- Add vegetable shortening to the bowl of a stand mixer or a large mixing bowl with a hand mixer.
- Beat on low until smooth and creamy.
- Melt butter in a microwave-safe bowl or measuring cup in 20-second increments until melted.
- Add melted butter and vanilla extract to the bowl with the shortening.
- Scrape down the sides and the bottom of the bowl with a rubber spatula.
- Beat on medium until combined.
- Add powdered sugar to the bowl all at once.
- Start out beating on low until the sugar is mostly combined. Scrape down the bowl with a rubber spatula.
- Beat on medium until completely combined. (Do not overbeat. This will cause air pockets.)
- Once the frosting reaches a creamy consistency, you are ready to frost your cake or cupcakes.
Notes
Buttercream can be covered and stored at room temperature for up to 2 days. It can be covered and refrigerated for up to 1 week.
It can be frozen for up to 3 months in an airtight freezer bag or container.
One batch of frosting (6 cups) is enough to cover one 8-inch layer cake with buttercream swirls on top or 36-48 cupcakes (depending on how tall you pipe your buttercream swirls).